Mussels Poulette

Melt the butter in a large saucepan and gently fry the lardons and shallots until the shallots are softened. Add the wine or cider and thyme, reduce by half, then pour in the stock and bring to a steady simmer. Add the mussels to the pan, being sure to discard any that refuse to close when tapped. Cover the pan with the lid and steam for 5 mins, shaking a couple of times along the way. Discard any mussels that remain closed, then remove the mussels with a slotted spoon and set aside to keep warm.
Mix a ladleful of the cooking liquor with the crème fraîche and egg yolk, then whisk this mixture back into the cooking liquor in the pot. Don’t allow it to come to the boil, as it will split. Season well with salt, pepper and lemon juice, and stir in half the parsley. Return the cooked mussels to the pan and stir to coat in the sauce. Spoon into bowls, sprinkle with more parsley, and serve with crusty bread. Fabulous!

30 mins

4 serving

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