Shells clattering open in the steam of dry cider, then a swirl of cream and a spoonful of Sauce Martin’s Blackbelette hot sauce, a tribute to Finistère whose Breton seaweeds and peppers bring deep umami and a fiery, complex warmth.
Serves 4 · 30 min
- Scrub 4 lb (1.8 kg) of mussels, discarding any that stay open when tapped.
- Soften 2 chopped shallots in 2 tbsp of butter in a large pot, then add 1/2 cup (120 ml) of dry cider or fish stock.
- Add the mussels, cover and cook over high heat for 5 to 6 minutes, shaking the pot, until they open, then discard any that stay closed.
- Stir in 1/3 cup (80 ml) of heavy cream and 1 tsp of Blackbelette hot sauce, sprinkle with parsley and serve with crusty bread or fries.
The star of this recipe: Blackbelette Hot Sauce, by Sauce Martin.
