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

  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 (or other cider brand).
  6. Add butter and let it all reduce for about 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.
  10. Serve with sliced baguette.