Mussels in Cider with Dijon, Crème Fraîche, and Tarragon Recipe | James Beard Foundation
Ingredients - 3 tablespoons unsalted butter - 2 large shallots, thinly sliced (about 1 cup) - 2 tablespoons Dijon mustard - 3 cups dry hard cider - 3 pounds
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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 to taste
- 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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