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Mussels with poulette sauce
Fruit and vegetables
2
shallots
, finely chopped
1 fresh
thyme
sprig
¼
lemon
, juice only
small handful fresh flatleaf
parsley
, chopped
Tins, packets and jars
225ml/8fl oz
chicken stock
(see tip)
Cooking ingredients
salt and freshly ground
black pepper
Dairy, eggs and chilled
40g/1½oz
butter
225g/8oz full-fat
crème fraîche
1 free-range
egg yolk
Meat, fish and poultry
75g/2¾oz unsmoked bacon
lardons
2kg/4lb 8oz
mussels
, scrubbed and debearded
Other
200ml/7fl oz dry
cider
warm bread, cut into chunks, to serve
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