Mussels in a Cider Sauce

1. Scrub mussels and clean under cold water.
2. Melt the butter in a pan over a low heat.
3. Add shallots and sautè until soft.
4. Add the cider and tarragon sprigs and boil vigorously until reduced by three-quarters.
5. Put mussels in the pan to cover the base in a single layer. Cover and cook for a minute or two. As soon as they open, remove the mussels to a warm bowl. Cover and keep warm while you repeat the process with the remaining shellfish.
6. Discard the ones that do not open.
7. Stir in the cream and bring the sauce back to the boil until thichened.
8. Remove the tarragon sprigs and season with a little black pepper.
9. Divide the mussels in different bowls. Pour the sauce and garnish with the tarragon and lemon.
10. Serve with warm bread.

            by Wine & Food – House and Garden British Edition 2000