Mussel pot with cider, spring onion and tarragon
|2 kg Prins & Dingemanse mussels||4 sprigs of tarragon|
|3 spring onions||20 gram of diced bacon|
|2 cloves of garlic|
Cut the 3 spring onions into rings, including the green parts. Finely chop the 2 cloves of garlic and the leaves from the 4 sprigs of tarragon. Put the mussel pan on a high heat with 50 gram of diced smoked bacon and fry the bacon in the dry pan. Add the garlic and the spring onion for a minute. Add 1/2 L of dry cider, the tarragon and 2 kg of Prins & Dingemanse mussels. Shake the mussels and leave them to cook with the lid on the pan for approximately 5 minutes. Serve with golden brown chips and a green salad with chunks of apple.
Mussel sauce with tarragon: Mix equal parts of mayonnaise and crème fraîche. Add extremely finely chopped tarragon, freshly ground pepper and when the mussels are done a few tablespoons of the cooking juice.
- Dutch bottom-culture mussels