Making Mussels

Steamed mussels are a 10-minute dish that can serve as starter, snack, or main course, depending on your mood. Our version mimics moules marinières, a traditional preparation from Normandy, home to France’s finest bivalves. But consider this recipe a template for your own mussel adventures: swap in various aromatics (onions, leeks, garlic, fennel), liquids (beer, wine, broth), and herbs; or do as the Norman sailors do, and serve the mussels with a bowl of aioli for dipping.

recipe

Cider-Steamed Mussels

Ingredients

1 tablespoon unsalted butter
1 medium shallot, thinly sliced
Kosher salt
1 cup dry hard apple cider, preferably Norman
2 teaspoons Dijon mustard
2 pounds mussels, scrubbed and debearded
¼ cup crème fraiche or heavy cream
2 tablespoons chopped parsley and/or tarragon
Crusty bread, for serving

Instructions