Mussels Poulette

Fry the shallot and lardons in the butter for 5 mins, then add the bay, thyme and cider. Cook until the liquid is reduced by half. Add the stock and bring to the boil, then tip in the mussels and cover the pan with the lid. Steam the mussels for 5 mins or until they’ve all opened (discard any that remain shut). Remove the mussels with a slotted spoon and set to one side.
In a small bowl, mix the egg yolk and crème fraîche with a ladleful of the stock. Whisk this mixture back into the cooking liquid, not allowing it to boil or split. Season with salt, pepper and lemon juice, along with half of the parsley. Return the mussels to the pan and stir to coat. Spoon into bowls with a garnish of parsley to serve, and enjoy with a hunk of crusty bread

25 mins

6 serving

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