Moules à la Crème
Ingredients for 4 Persons:
- 2 KG mussels
- 300 G crème fraîche
- 60 g butter
- 6 shallots
- 1 clove of garlic
- some salt and pepper
- 125 ML Cidre Douce
- 300 ML water (if required)
Wash the mussels well and put them aside. Chop the chalots and garlic into small cubes and sauté them in a large pan with butter until glazed. Stir in the crème fraîche and simmer over low heat. Add cider.
Pass the mussels through the broth until they all get a little bit of the sauce, and so the taste may take on.
Cover the pot and steam the mussels for about 15 minutes at medium heat.
Matching: Good French fries and/or baguette. It is recommended to drink a cool cider or white wine.
Recipe tastefully analyzed and written down in: Barfleur, Restaurant La Marée