Mussels with poulette sauce

1. 1

   Melt the butter in a large saucepan. Add the lardons and shallots and fry them over a medium heat until the shallots are soft but not coloured. Add the thyme and cider, then cook until the liquid is reduced by half.

2. 2

   Add the stock and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the pan.

3. 3

   Cover the pan with a lid and steam the mussels for 4-5 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Using a slotted spoon, remove the mussels and set aside. Keep warm.

4. 4

   Mix the crème fraîche with the egg yolk and a ladleful of the cooking liquid in a bowl. With the pan over a low-medium heat, whisk the mixture into the cooking liquid. Do not allow the mixture to come to the boil and keep an eye on it to stop the sauce from splitting. Season with salt and pepper and add the lemon juice and half of the parsley.

5. 5

   Add the mussels back to the pan and stir to coat them in the sauce. Spoon into warmed bowls and garnish with the remaining parsley. Serve with the bread to mop up the juices.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.