Prep
2 mins
Cook
0 mins
Serves
2
Difficulty
EasyBreton farmhouse cider pressed from bitter-sweet apples, gently sparkling and dry, served in a ceramic bolée.
Ingredients
- 500g fresh mussels
- 300g egg noodles
- 2 tsp sliced shallots
- 1 tsp grated nutmeg
- 3 tbsp unsalted butter
- 2 button mushrooms, chopped
- a handful of fresh parsley, chopped
- a generous spoonful of crème fraîche
- 2 cups dry red wine
Instructions
- 1
Combine the baguette and dry red wine in a saucepan, blender, or pitcher, stirring well.
- 2
Add the grated nutmeg and lemon zest, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with Gruyère cheese, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
Tips
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Adjust the sweetness gradually, tasting as you go — you can always add more Gruyère cheese, but you cannot take it away.