Mini cocottes of Bouchot mussels in cider
1 kg mussels
2 sprigs of parsley
20 g Isigny PDO Butter
100 ml Isigny PDO Cream
100 ml cider (brut or dry cider)
Scrub and wash the mussels. Peel and chop the shallots. Wash and finely chop the parsley. In a large pot, brown the shallots in the butter for 2 minutes. Pour in the cider and bring to the boil for 2 minutes. Add the mussels, mix, and cover until the mussels have opened. After cooking, remove the mussels using a slotted spoon and place them into each mini cocotte. Keep warm. Strain the cooking juices, then reduce by simmering for 5 minutes. Add the fresh cream and bring to the boil for 5 minutes. Pour the sauce over each mini cocotte of mussels and sprinkle with parsley. Serve hot!