Filter
Reset
Sort ByRelevance
Dsilveira
Moules au crème et cidre
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minAppetizermixed leaf lettuce, cherry / cherry tomatoes, freshly ground pepper, soft goat cheese, honey, thyme, chopped rosemary, olive oil, Red wine vinegar, mustard, salt,mixed lettuce with fried goat cheese and garden herbs -
30 minAppetizeronion, butter, flour, dried tarragon, milk, herbal stock, dry white wine, grated emmentaler, lemon juice, whipped cream, rucola lettuce,Swiss Cheese Soup -
15 minAppetizercreme fraiche1, mustard, honey, young goat cheese, young mature cheese, large radishes, cucumber, lemon, fresh dill twigs, dill,mosaic of young cheese and crispy vegetables -
30 minAppetizerstriped eggplant, traditional olive oil, balsamic vinegar, buffalo mozzarella, fresh basil,Baked Eggplant with Mozzarella
Nutrition
445Calories
Sodium0% DV0g
Fat43% DV28g
Protein54% DV27g
Carbs6% DV17g
Fiber0% DV0g
Loved it