Application

Mussels Braised in Cider with Leek and Parsley

Mussels Braised in Cider with Leek and Parsley

Ingredients for preparation (2 servings)

  • 700 g fresh mussels in their shells
  • 180 ml semi-sweet cider
  • 1 small leek
  • 1 shallot
  • 2 garlic cloves
  • 20 g butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 baguette
  • a pinch of chili flakes
  • salt and pepper to taste

Preparation

  1. Rinse the mussels thoroughly under cold water. Remove the beards. Discard any that are open and do not respond to stimuli (e.g. do not close when tapped lightly), as well as those with damaged shells.
  2. Cut the leek lengthwise, rinse thoroughly between the layers and slice into thin half-moons. Finely chop the shallot. Slice the garlic thinly or finely chop it.
  3. Heat the olive oil and butter in a large pot. Add the shallot and leek. Fry for about 5 minutes over medium heat, until the vegetables soften but do not brown.
  4. Add the garlic and, if desired, the chili flakes. Fry for about half a minute, until the garlic starts to smell fragrant.
  5. Pour in the cider and bring to a boil. Cook for about 2 minutes uncovered, so that some of the alcohol evaporates and the apple aroma combines with the leek and butter.
  6. Add the mussels to the pot, cover with a lid and increase the heat. Cook for 4-6 minutes, shaking the pot occasionally so that the mussels open evenly.
  7. When most of the shells have opened, remove the pot from the heat. Discard any mussels that remain closed.
  8. Add the lemon juice, parsley and freshly ground pepper. Be careful with the salt, as the mussels are salty on their own.
  9. Slice the baguette and lightly toast it in the oven or in a dry frying pan. It should be crispy so that it can soak up the sauce well.

 

Serve the mussels immediately in deep bowls, with plenty of aromatic sauce at the bottom. Place the toasted baguette alongside. This dish is best enjoyed unhurriedly, removing the mussels from their shells and dipping the bread into the warm butter and cider sauce.