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Method :
Put
the shallots into a buffet casserole with the parsley stalks, thyme, bay
leaf, peppercorns and cider. Bring slowly to the boil, cover and simmer
gently for 5 minutes.
Add the
mussels, cover and cook quickly, shaking the pan constantly, until all the
mussels have opened. Strain all the cooking liquor into a medium saucepan.
Cover the casserole and keep the mussels warm.
Boil
the cooking liquor rapidly until it is reduced to just under 300ml (1/2
pint). Stir in the cream and heat together. Taste and adjust the
seasoning. Pour the sauce over the mussels, sprinkle with the chives and
serve at once.
Serves 4-6
Excellent mussels are gathered off the
coast of Brittany where they are cooked as frequently in cider as in
wine. For this recipe it really is essential that the mussels are soaked
for a couple of hours before using or the sauce will be too salty.
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