MUSSELS with POULETTE SAUCE

Why should you give mussels with poulette sauce a try?

First and foremost, mussels with poulette sauce are a seafood lover's dream come true. The combination of the briny mussels and the rich, velvety sauce is simply divine. It's like a party in your mouth, and everyone's invited! Plus, mussels are a sustainable seafood option, so you can enjoy this dish guilt-free.

Servings     Prep Time     Cook Time     

      6            10mins           20mins 

Ingredients:

40g butter
75g unsmoked bacon lardons
2 shallots, finely chopped
1 bay leaf
1 fresh thyme sprig
200ml dry cider
225ml chicken stock
2kg Mussels, scrubbed and debearded
225g full-fat crème fraîche
1 egg yolk
Juice of ¼ lemon
Small handful flat-leaf parsley, chopped
Crusty Bread, to serve

Method:

1.Melt the butter in a pan. Add the lardons and shallot and fry over medium heat for 5 minutes until shallot is softened, but not coloured. Add bay leaf, thyme and cider, and cook until the liquid is reduced by half.

2.Add the stock and bring to the boil, then add the mussels. Cover pan with a lid and steam mussels for 4-5 minutes until they’ve all opened. Using a slotted spoon, remove mussels and set aside to keep warm while you finish the sauce.

3.Mix crème fraîche, egg yolk and a ladleful of stock in a bowl. With the pan over low-medium heat, whisk mixture into cooking liquid, keeping an eye on it to prevent the sauce from splitting. Don’t allow it to boil. Season with salt and pepper and add lemon juice and half the parsley.

4.Return mussels to the pan and stir to coat in sauce. Spoon into warmed bowls and garnish with remaining parsley. Serve with hunks of warm bread to mop up the juices.