1 tbsp Extra Virgin Olive Oil
1 French shallot, finely sliced
2 bay leaves
1kg mussels, cleaned and debearded
1 cup of apple cider or white wine
250g store-bought sauerkraut, drained and rinsed
2 cooked kipfler potatoes, peeled and then cut into rounds
1 tbsp dijon mustard
200ml creme fraiche
1 bunch of chives, chopped
In a large pan, heat the oil and sweat the shallots with the bay leaves.
Once the shallots have softened, add the mussels to the pan. Add the sauerkraut, white wine and the potatoes. Put the lid on the pan and cook until the mussel shells open.
With a slotted spoon remove the mussels and sauerkraut into a shallow dish, leaving the liquid in the pan.
On a high heat, bring the liquid to the boil and add the mustard followed by the creme fraiche. Stir until it thickens. Pour the sauce over the plate of mussels and garnish with chopped chives.