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Mussels in cider with tarragon

1–1.5kg mussels
Rapeseed oil
3 shallots, sliced into half moons
1 garlic clove, crushed under a knife and then finely sliced
250ml medium-dry cider
250ml chicken stock
100ml double cream
4 sprigs of tarragon
Sea salt
Sourdough bread, to serve