CIDER STEAMED MUSSELS

 Cider-steamed Mussels

Active Time Total Time Yield

35 Mins 35 Mins Serves 4

Moules-frites meets Normandy-style mussels when crispy *ngerling potatoes are paired with mussels cooked in hard cider simmered with shallots, Dijon mustard, and cream. Fancy enough for a party, fast enough for a weeknight dinner— this quick-cooking dish is sure to make it into your regular recipe repertoire.

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   Ingredients

12 ounces *ngerling potatoes, halved lengthwise (about 2 cups)

2 tablespoons water

3 tablespoons olive oil

3 medium garlic cloves, smashed

1 teaspoon kosher salt, divided

How to Make It

Step 1 Place potatoes and water in a medium-size microwavable bowl; cover tightly with plastic wrap. Microwave on HIGH until fork- tender, about 4 minutes. Spread potatoes in a single layer on a baking sheet lined with paper towels; let dry 5 minutes.

Step 2 Heat oil in a Dutch oven over medium-high. Add potatoes and garlic; cook, stirring occasionally, until golden brown and crispy, 6 to 8

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 1/4 cup *nely chopped shallot (from 1 large shallot)

2 tablespoons unsalted butter

1 cup hard cider (such as Monteith's Crushed Apple Cider)

1 tablespoon country-style Dijon mustard

1 teaspoon chopped fresh tarragon

2 pounds mussels, scrubbed and debearded

2 tablespoons heavy cream

Fresh _at-leaf parsley leaves

minutes. Transfer potatoes and garlic using tongs to a plate lined with paper towels; discard garlic. Sprinkle potatoes with 1⁄2 teaspoon of the salt. Set aside.

Step 3 Add shallot and butter to Dutch oven over medium-high. Cook, stirring often, until softened, about 1 minute. Stir in cider, mustard, tarragon, and remaining 1⁄2 teaspoon salt; bring to a simmer. Add mussels; cover and simmer until mussels open, 3 to 4 minutes. Remove and discard any mussels that do not open.

Step 4 Transfer mussels to 4 shallow serving bowls using a slotted spoon. Cook broth mixture over medium-high, uncovered, until reduced slightly, about 2 minutes. Remove from heat; let stand 5 minutes. Place cream in a small bowl; slowly whisk in broth. Spoon mixture over mussels. Add potatoes to mussels; sprinkle with parsley leaves. Serve immediately.