Moules au crème et cidre

Name: moules au crème et cidre
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon butter; 2 shallot; 1 clove garlic; 1 twig fresh thyme; 1 laurel leaf; 200 milliliters creme fraiche; 250 milliliters cider; 250 milliliters dry white wine; 2 kilogram mussel; 2 tablespoon flat leaf parsley

Ingredients

2 tablespoon butter
2 shallot
1 clove garlic
1 twig fresh thyme
1 laurel leaf

200 milliliters creme fraiche
250 milliliters cider
250 milliliters dry white wine
2 kilogram mussel
2 tablespoon flat leaf parsley

Directions

Heat the butter in a large pan and fry the shallot.
Add the garlic, thyme and bay leaf and fruit for another minute.
Add the crème fraîche and cider and cook for a few minutes. Place the mussels in this sauce and briefly spoon over.
Boil the mussels with the lid on the pan for about 10 minutes. Use a slotted spoon to remove them from the pan and place them on a dish. Remove the empty shells.
Cook the sauce in half and season with pepper. Pour the sauce over the mussels and sprinkle with parsley.