Lunch: Penn Cove Mussels in Hard Cider

This recipe includes superfoods such as:

Lemon

Health benefits of Penn Cove Mussels in Hard Cider

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 tablespoons unsalted butter
2 large shallots, thinly sliced (1 cup)
2 tablespoons Dijon mustard
3 cups dry hard cider
3 pounds mussels, scrubbed and debearded
1 tablespoon fresh lemon juice
Kosher salt
3/4 cup crème fraîche
1/3 cup tarragon leaves
Crusty bread, for serving

Instructions

In a large enameled cast-iron casserole, melt the butter over moderate heat. When it has stopped foaming, add the shallots and cook, stirring occasionally, until softened, about 6 minutes. Whisk in the mustard and cider and increase the heat to moderately high.
Add the mussels to the casserole, cover and cook until they begin to open, about 5 minutes. Using a slotted spoon, transfer them to a large bowl as they open; discard any that do not.
Continue simmering the broth until reduced by a third, about 4 minutes. Stir in the lemon juice and season with salt. Reduce the heat to low and whisk in the crème fraîche. Return the mussels and any accumulated juices to the casserole and add the tarragon. Stir until the mussels are warmed through and coated with the cider cream, about 1 minute. Serve immediately with crusty bread.

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