Mussels with Traditional Poulette Sauce

Melt the butter in a big saucepan, and fry the shallots and bacon lardons for a few mins. Add the thyme and cider, and reduce by half. Pour in the stock and bring to the boil, then chuck the mussels in the pan. Cover, and steam for 5 mins, shaking once or twice. Once all the mussels are opened, remove them with a slotted spoon and set aside.
Mix the egg yolk and crème fraîche with a ladleful of the cooking liquid in a small bowl. With the pan on a low heat, whisk this mixture back into the saucepan, and season with salt, pepper, and lemon juice. Stir in half the parsley, return the mussels to the pan, and serve immediately with another scattering of parsley and the crusty bread. Perfection.

30 mins

4 serving

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