- 2 pounds of (900 g) of mussels or clams
- 6 tablespoons (90 ml) of butter
- ¼ cup (60 ml) of finely chopped onions
- 3 cloves (9-15 g) of pressed garlic
- 1 teaspoon (5 ml) of herbes de Provence
- ⅛ teaspoon (0.75 ml) of pepper
- ½ quart (500 ml) of apple cider or dry white wine
- Rinse mussels or clams. Brush shells to clear any excess material or grit, make sure the shell has not been broken or compromised. Soak in water until ready.
- Using a 4 quart (3.7 l) pot on medium high, add butter and melt.
- Add onions and garlic, sauté for 1-3 minutes or when onions are transparent.
- Add herbs and pepper to the pot and mix.
- Set to high and add apple cider or a dry white wine. Boil for 1-3 minutes to reduce or until alcohol has evaporated.
- Drain mussels or clams using a colander, place in a pot and cover with a lid.
- Cook for 5 minutes, shake the contents of the pot every so often to ensure even cooking.
- Pull from heat. Place colander in a large bowl then strain the mussels.
- Place mussels or clams in a bowl. Strain some of the remaining sauce to serve as a side.