Moules au cidre

Ingredients

• 1 kg live blue mussels, rinsed and debearded
• 1 leek, white and pale green parts only, halved, rinsed, and thinly sliced
• 1 small shallot, finely chopped
• 250 ml dry still cider, preferably from the Annapolis Valley
• 2 sprigs thyme
• 1 bay leaf
• 30 g unsalted butter
• 60 ml crème fraîche or 35% cream
• 1 tbsp chopped chives or parsley
• Freshly ground black pepper
• Bread or boiled potatoes, to serve

Method

1. Sort, rinse and debeard the mussels as described on the home page, discarding any that are damaged or that will not close.
2. In a wide pot with a tight lid, melt the butter over medium heat. Add the leek and shallot and a pinch of pepper. Cook, stirring, until the vegetables are soft and sweet, 6 to 8 minutes. Do not let them colour.
3. Pour in the cider, add the thyme and bay leaf, and bring to a simmer. Let the cider reduce by about a quarter, two or three minutes, so it loses its sharp edge.
4. Add the mussels, cover, and cook over high heat until the shells open, 3 to 5 minutes. Shake the pot once during cooking.
5. Transfer the opened mussels to a warm bowl. Discard any that remain shut, and remove the thyme and bay leaf. Stir the crème fraîche or cream into the liquor and simmer for a minute, just until the sauce looks lightly thickened and tastes rounded. It should still be pourable, just thick enough to dip the bread, not heavy.
6. Return the mussels to the pot, or pour the sauce over them in the bowl. Scatter with chives or parsley and serve immediately. Bread is the usual companion; small boiled potatoes are also in keeping with an Acadian table.