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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.


Serves: 4

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