Shallot And Cider Mussels

• 1 1/2 lbs. Mussels, cleaned
• 6 oz. Crispin Brut Cider
• 1 Large shallot, thinly sliced
• 1 Small bunch of thyme, leaves removed from stems
• 2 Tbsp. butter
• Loaf of crusty bread (warm/toasted)

1. 1) Start out by making sure of a couple things:
2. -Your mussels are alive. Just because they are opened before cooking does
3. not mean that they are dead. Give the open mussel a firm couple knocks
4. against the table or a bowl, if they don't close within a minute, toss em'.
5. Also, if there are any cracks, toss em'.
6. -Your mussels are well cleaned. If they are not already debearded, remove the
7. beards by simply pulling them off. If your mussels have any barnacles on
8. them, use the back of a knife to scrape them off. When those things are
9. accomplished, wash mussels individually in a bowl of cool water with a scour
10. pad until dirt and debris are removed.

mussels, cider, shallot, thyme, butter, crusty bread

Taken from www.epicurious.com/recipes/member/views/shallot-and-cider-mussels-50178825 (may not work)