Mussels In Cider With Dijon, Crème Fraîche, And Tarragon From 'A Boat, A Whale & A Walrus' Recipe

Name: Mussels In Cider With Dijon, Crème Fraîche, And Tarragon From 'A Boat, A Whale & A Walrus'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, for seasoning; Kosher salt; 3/4 cup creme fraiche; 1/2 cup loosely packed whole tarragon leaves (no stems); Crusty bread, for serving

Servings: persons

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, for seasoning
Kosher salt
3/4 cup creme fraiche
1/2 cup loosely packed whole tarragon leaves (no stems)
Crusty bread, for serving

1
In a large, high-sided saucepan or soup pot, melt the butter over medium-low heat. When the butter has melted, add the shallots and cook, stirring, until the shallots are soft, about 5 minutes. Whisk in the mustard, add the cider, then increase the heat to medium-high. Add the mussels and cook, covered, until they begin to open, about 5 minutes. Remove the lid and begin transferring the mussels that have cooked to a large bowl, stirring and prodding until all the mussels have opened and have been transferred to the bowl. (Discard any mussels that do not open.) Increase the heat to high and simmer the cider for 3 minutes, or until it has reduced by about a third. Season the liquid to taste with lemon juice and salt, then reduce the heat to low. Return the mussels to the pot, add the creme fraiche and tarragon, and stir gently until the mussels are warmed through and coated with the cream. Serve immediately, with the bread.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 large shallots, thinly sliced (about 1 cup), 2 tablespoons Dijon mustard, 3 cups dry hard cider, and more.

Yes, Mussels In Cider With Dijon, Crème Fraîche, And Tarragon From 'A Boat, A Whale & A Walrus' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels In Cider With Dijon, Crème Fraîche, And Tarragon From 'A Boat, A Whale & A Walrus'

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