Mussels with cider, tarragon and crème fraîche recipe
Hearty mussels in cider, tarragon and crème fraîche – perfect for a midweek meal or dinner party, served with crusty bread. Easy to make!
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Cooking tools:
- Pan with lid
- Chef's knife
- Cutting board
- Measuring cup
- Slotted spoon
- Serving bowl
- Stove
- Wooden spoon
- Ladle
- Kitchen scale
- Colander
- Mixing bowl
Ingredients
- 60g butter
- 100g (about 5 large) finely chopped shallots
- 2 garlic cloves, crushed
- 1.75kg fresh mussels (see tips), cleaned
- 400ml dry cider
- 200ml crème fraîche
- Small bunch fresh tarragon, chopped, plus a few extra leaves
- Crusty French bread to serve
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