Appleshead Cider, Red Onion, Garlic & Creme Fraiche Moules Recipe

Prepare mussels

Rinse mussels under cold water. Discard any with cracked shells or that do not close when tapped. Remove beards by tugging them toward the hinge. Set cleaned mussels aside in a bowl in the refrigerator.

Sweat aromatics

In a large wide pot or Dutch oven over medium heat, melt the butter with the olive oil until foaming subsides. Add the thinly sliced red onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Deglaze and build sauce

Pour in the Appleshead cider and bring to a simmer, scraping any fond from the bottom of the pot. Add the chicken or fish stock, thyme sprigs, and bay leaf. Season with the measured salt and freshly ground black pepper. Simmer gently for 3 minutes to meld flavors and reduce slightly.

Cook mussels

Increase heat to medium-high. Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam until mussels open, about 4–6 minutes. Shake the pot once or twice during cooking to redistribute mussels. Discard any mussels that remain closed after 6 minutes.

Remove aromatics

Using tongs or a slotted spoon, transfer cooked mussels to a large bowl and cover to keep warm. Keep the cooking liquid in the pot to finish the sauce. Remove and discard the thyme sprigs and bay leaf.

Finish sauce with creme fraiche

Return the pot with the cooking liquid to medium-low heat. Stir in about 3/4 cup of the creme fraiche, whisking to incorporate and slightly thicken the sauce. Taste and adjust seasoning with additional salt or pepper if needed. If sauce is too thick, whisk in up to 2 tablespoons water or reserved stock to loosen.

Combine mussels and sauce

Add the mussels back to the pot and gently toss to coat in the cider-creme fraiche sauce for 30–60 seconds just to warm through. Remove from heat. Stir in the lemon juice and lemon zest to brighten the sauce, then fold in half of the chopped parsley and all of the chopped chives.

Prepare creme fraiche garnish

In a small bowl, whisk the remaining 1/4 cup creme fraiche with a pinch of salt and a few drops of lemon juice until smooth. This will be used to top individual servings if desired.

Serve

Divide mussels and sauce among shallow bowls. Spoon a dollop of the reserved creme fraiche mixture on each serving, sprinkle with remaining parsley, and finish with an extra grind of black pepper. Serve immediately with toasted rustic bread on the side for dipping in the sauce.