A #WorldWineTravel Preview: Hard Ciders, Apple-Kissed Mussels Plus Cidrerie Daufresne #WorldWineTravel #Sponsored
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- 2 Tablespoons olive oil
- 1 fennel bulb, diced (approximately 1 cup)
- 1 cup diced apples
- 1 large shallot, diced
- 4 garlic cloves, minced
- Salt and pepper to taste
- 2/3 cup hard cider
- 2 cups chicken stock (you can substitute vegetable stock or fish stock if you like)
- 2 Tablespoons of butter
- 2 ½ pounds mussels, cleaned
- organic lemon wedges and bread for serving
In a large mixing bowl, cover cleaned, fresh mussels with cold water and place in the fridge for 20 minutes.
When ready to cook, drain the mussels and keep in a colander near the stove.
In a large pot, warm 2 Tablespoons olive oil over medium heat. Add in fennel, apples, and shallots. Cook until slightly softened, approximately 3 to 4 minutes. Add in minced garlic cloves and a pinch each of freshly ground salt and freshly ground pepper. Cook for a minute more.