Shells clatter in the pot and fall open in a cloud of steam, then crème fraîche turns the juices silky: Le Paulmier’s organic Apple Cider Vinegar, matured in casks for at least six months, brings rounded acidity to these Normandy-style mussels.
Serves 4 · 25 min
- Scrub 4 lb (1.8 kg) mussels, discarding any that are broken or stay open when tapped.
- In a large pot, soften 2 chopped shallots in 2 tbsp butter, then add the mussels and 3 tbsp of the cider vinegar.
- Cover and cook over high heat for 5 to 7 minutes, shaking the pot, until the mussels open; discard any that stay closed.
- Stir in 1/2 cup (120 ml) crème fraîche and a handful of chopped parsley, and serve with crusty bread.
The star of this recipe: Apple Cider Vinegar, by Le Paulmier.
