Mussels in Cider | James Beard Foundation
In Blainville-sur-Mer, a tiny town on Normandy’s Cotentin Peninsula, there’s a quirky little restaurant called La Cale, whose official street address is “La Plage,” or, simply, “the...
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Ingredients
- 3 tablespoons unsalted butter
- 2 large shallots, thinly sliced (about 1 cup)
- 2 tablespoons Dijon mustard
- 3 cups dry hard cider
- 3 pounds mussels, cleaned and debearded
- Freshly squeezed lemon juice, for seasoning
- Kosher salt
- 3/4 cup crème fraîche
- 1/2 cup loosely packed whole tarragon leaves (no stems)
- Crusty bread, for serving
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