500g cleaned Shetland mussels
1 shallot, finely sliced
1 large garlic clove, crushed
200ml good Scottish cider
2 sprigs tarragon, chopped
150ml double cream[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
Using a heavy pan, fry the shallots and garlic in 25g of butter Add 25g of flour and stir until absorbed.
Add the cider (we use Thistly Cross) and stir until the roux thickens, then add the tarragon and cream and stir until the sauce is bubbling away.
Add the mussels and transfer to a Josper oven until they are all open. If you aren’t lucky enough to have a charcoal-fired Josper oven, cover the pan and steam the mussels until they’re all open. Serve in a large bowl with crusty bread.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]