Mussels with cider and cream and mini vegetables

Rinse the mussels in plenty of cold water. Remove the mussels that are broken or remain open when you tap them. Let alone in cold water.

Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.

Cut the rest of the vegetables into 3 pieces.

Chop the shallots and finely chop the garlic.

Heat the butter in a mussel or soup pot and fry the shallot for 1 min. Add the garlic and red pepper and fry for 1 min. Add the vegetables.

Add the apple cider and the cream and bring to the boil.

Let the mussels drain.

Put the mussels in the pan and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly so that the bottom mussels come up.

Remove the pan from the heat. Discard dense mussels. Scoop the open mussels and vegetables with the skimmer into a bowl. Pour the cooking liquid over it.

Cut the celery fine. Sprinkle the mussels with them and serve immediately.

Bon appétit! .