Ingredients

  • 1 pound Mussels
  • 2 cups dry cider
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon garlic
  • 1 tablespoon shallots
  • 1 teaspoon lemon zest
  • 1/2 lemon - juiced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 teaspoon chili flakes

Steps

  1. Mince shallots and garlic
  2. Chop parsley and zest lemon - set aside
  3. Add olive to a warm pan
  4. Add shallots and garlic, and let them sweat
  5. Add Cidre
  6. Add butter and let it all reduce for ~ 15 minutes
  7. Sprinkle in Chili Flakes
  8. After your broth has reduced, add your mussels for around a minute, or until they've popped open.
  9. Right before serving, add your lemon zest and parsley and stir to incorporate.