Mussels in cider cream

Ingredients for 4 servings:

• 2 kg mussels
• 4 tbsp oil (sunflower oil)
• 2 onions, finely chopped
• 1 large garlic clove(s), finely chopped
• 400 ml dry cider
• 1 bay leaf
• 200 g double cream
• salt and pepper
• Freshly chopped parsley for garnish

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Normandy cream mussels

Remove the mussel beards and thoroughly brush and wash the mussels. Discard any damaged or open mussels that do not close even when tapped lightly. Heat the oil in a large saucepan over medium heat. Sauté the onions for 3 minutes, add the garlic and cook for 2 minutes until the onions are soft but not browned. Add the cider and bay leaf, bring to a boil, reduce by half, then reduce the heat. Add the mussels, cover the pan tightly, and simmer for 4 minutes, shaking regularly. Once the mussels have opened, transfer them to a large bowl. Discard any mussels that are still closed. Cover the rest and keep warm. Line a large sieve with muslin or a tea towel and place it over a large bowl. Strain the mussel liquid. Pour the liquid into a saucepan and bring to a boil, add the double cream, and cook the mixture until it has reduced by a third. Season the sauce with salt and pepper and pour it over the mussels. Sprinkle with parsley and serve with plenty of baguette for dipping.