tbsp unsalted butter
shallots, finely diced
cup PEI hard cider, divided
lb PEI mussels, rinsed and debearded
tbsp tarragon, roughly chopped
cup unsalted butter, cut into ½-inch pieces
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.
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