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Moules à la crème Recipe: Chop shallots and garlic and cook in butter until fragrant (1-2min). Add 2 bayleaves and a bunch of thyme. Add the cleaned mussels to the pan and add a cup of cider. Cover the pan with a lid and cook for 2mins or until the mussels open. Remove the mussels and discard any unopened ones and reduce the sauce. Remove thyme and bayleaves. Add a spoonful of creme fraiche and mix. Finish with chopped parsley and season with salt and pepper if needed. Serve with bread and chive
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