- Buy 1 liter mussels per person. Clean and debard them. Discard the ones that don't close on a tap.
- Fry in butter: onion, leek, carrot and garlic until golden.
- Add half a bottle of cider. Bring to a rolling boil.
- Add the mussels. Cover and cook for about 10 minutes until they have opened.
- Serve in a soup plate with the sauce. Stir in some crème fraîche.
- Mop up the juice with coarse brown bread.
- Serve a large salad afterwards on a clean plate.
We concluded the meal with home-made strawberry sorbet ice cream.
A feast!
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