Mussels with Cider Butter
Directions
Heat 1 tbsp butter in a large pot over medium heat, once melted add shallots, cook until beginning to soften, 3 – 4 minutes. Deglaze with 2 cups of cider, bring to a simmer over medium high. Add mussels, cover with a lid and let steam for 6 – 8 minutes or until all mussels have opened. Remove from heat and stir in tarragon.
Meanwhile, in a small saucepan, add remaining cider, bring to a boil over high heat, and then lower heat to medium, reduce to about half or until it is a syrupy consistency. Whisk in remaining butter until fully incorporated.
Serve mussels with cider butter alongside.
