Supplies
- 1 tablespoon shallots
- 1 teaspoon garlic
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 cup dry cider
- 2 tablespoons butter
- 1 teaspoon red chili flakes
- 1 pound mussels
- 1 baguette
Steps
- Mince shallots and garlic.
- Chop parsley and zest lemon; set aside.
- Add olive to a warm pan
- Add shallots and garlic, and let them sweat.
- Add Cidre (or other cider brand).
- Add butter and let it all reduce for about 15 minutes.
- Sprinkle in chili flakes.
- After your broth has reduced, add your mussels for around a minute, or until they've popped open.
- Right before serving, add your lemon zest and parsley and stir to incorporate.
- Serve with sliced baguette.