Recipe Method

• Add the mussels to a large bowl of cold water.
• Finely slice 2 shallots. Add ¼ of the shallots to a bowl with 1 tsp flour and give them a good toss to evenly coat and separate the slices.
• Shallow fry the floured shallots over a medium heat until crisp and golden. Drain on kitchen paper and season with salt and pepper.
• Drain the water from the mussels and discard any that are damaged.
• Remove and discard the beards from the fresh mussels and then add to another bowl of cold water.
• Add a large knob of butter to a large pot over a medium heat.
• Add the uncooked shallots, season with salt and cook for 10 minutes.
• Drain the mussels.
• Turn the heat to high, add the mussels and then add the cider. Once the cider starts to simmer, place a lid on top.
• Cook until all the mussels have opened. Check after 90 seconds.
• Remove the lid, reduce the heat to low and stir in 1 large tbsp crème fraiche and the fresh parsley.
• Mix the pot well until the mussels are nicely coated in the creamy cider sauce.
• Spoon the mussels into bowls, season with salt and pepper and top with the crispy shallots.
• Serve with fresh ciabatta.