Mussels A La Normandie
|Cider||2 Cup (32 tbs)|
|Mixed herbs||1 Bunch (100 gm)|
Open the mussels over a high heat, and remove one of the two half shells that belong to each mussel.
Strain the water from the shellfish through muslin or a tea towel.
Now put this strained liquor into a saucepan with the glass of cider, the bunch of mixed herbs, 2 tablespoonfuls of butter, 1 tablespoonful of chopped shallots, and some pepper.
Bring to boil and simmer, covered, for 15 minutes.
Next add the mussels to the sauce, cover again, and cook for 5 minutes.
Just before serving, bind the sauce with 1 tablespoonful of melted butter into which I tablespoonful of flour has been stirred.