Fish

Moules ? la bretonne - Fresh Mussels cooked in Breton Cider takes 30 minutes to prepare.

Moules ? la bretonne - Fresh Mussels cooked in Breton Cider takes 10 minutes to cook.

Moules ? la bretonne - Fresh Mussels cooked in Breton Cider makes 2 servings.

The ingredients for Moules ? la bretonne - Fresh Mussels cooked in Breton Cider are:

1KG very fresh Blue shell, (European), Mussels in shells - gives 200 gram(s) meat after cooking.
2 tbsp Creme Fraiche
10 grams Butter, salted
1 clove Garlic
4 serving Shallot raw chopped
1 serving Fresh Flat leaf parsley - a good hand full well chopped
5 serving Fresh Thyme - 1 sprig
250mls Breton Brut Dry Cider (5% approx ABV)

Here is how you make Moules ? la bretonne - Fresh Mussels cooked in Breton Cider:

VERY IMPORTANT! Do remeber to sort through the mussels, tapping and for any that are open tap them lightly on a surface to see if they close shut. If any remain open after a few seconds discard them as well as any that are damaged (they are already dead and may not be safe to eat). Pull off the beards that remain, and scrape off any barnacles using the back of a knife then rinse well and drain just before cooking.? Heat the butter in a wide heavy based pan or Marmite. ? Throw in the chopped shallots and the garlic and cook on a medium heat until softened but not browning.? Add the Cider and allow it to boil for a few seconds just to burn of the alcohol.? Now put the mussels in the pan along with the sprigs of thyme and add most of the chopped parsley leaving a bit back for garnishing.? Cover the pan/marmite with a good fitting lid and cook the mussels for 4 to 5 minutes, shaking the pan around a bit twice during cooking.? Take the lid of and check that the mussels have opened, which means they are properly cooked. Remove the sprigs of thyme before serving.? REMEMBER to discard any mussels that have not opened, they may be bad, so don?t risk it, throw them out!? Now ladle your mussels still in their shells, into good sized bowls, stir in the creme fraiche to the cooking liquid and heat through for 30 seconds stirring to ensure the cream doesn't split then pour the remaining cooking juices into the bowls over the mussels and throw on the small amount of reserved parsley to garnish.The classic accompaniments to this dish are lots of fresh French sliced baguette for the juices and chips, (French fries).The best way to eat the muscles is with your hands just as the French do, using one of the shells as a sort of ?pincer? tool to pull the rest of the mussels out of their shells and pop them in your mouths. Serving Size:?Makes a good 2 portions.

The nutritional information for Moules ? la bretonne - Fresh Mussels cooked in Breton Cider is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 355.2

• Total Fat: 14.1 g
• Cholesterol: 86.9 mg
• Sodium: 403.1 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 0.0 g
• Protein: 24.4 g