Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot ... Add the butter, shaking the pan to emulsify.
It is also famous for its rope-grown mussels (moules de bouchot), as are many places along the coast of Normandy and the Somme. This recipe features crème fraîche, butter and cider which are ...