Moules Normandes

Moules Normandes is another French “Classic” mussel recipe from the Normandy region, this recipe which is a bit different from the other “Classic” moules marinière is a bit more heartier with the use of lardons, mushrooms and cream. It also doesn’t call for the quantity of wine but instead a good slosh of Calvados, the apple brandy from this region. It doesn’t hurt to put a good splash of a nice dry cider in here too!

Serves 4

Ingredients:

• 3-4 kg fresh live mussels, scrubbed and de-bearded
• 120g slab of bacon, diced into1 cm lardons
• 100g butter (Normandy butter is best!)
• 2 shallots, thinly sliced
• 200g small white mushrooms, thinly sliced
• 1/2 an apple peeld, cored and cut into small cubes
• 250ml Dry Cider
• 75ml Calvados
• 225 ml heavy cream
• salt and pepper to season

Preparation method:

In a small pan fry the bacon until browned and slighlty crisp and all the fat has been rendered. Removed the bacon, drain off any fat and keep to one sie.

In a very large pot melt the butter until it foams, add the shallots and cook until soft then add the mushrooms and apple. Cook for about 5 minutes then add the Calvados. Scrape the bottom of the pot to dislodge any goodies stuck to the bottom, then add the cider and a few minutes later add the heavy cream and the lardons. Give it a good stir and add salt and pepper to season.

Once the this has come to the boil add the mussels and cover.. Cook for about 10 minutes, give the pot a good shake and cook for a further couple of minutes, shake again and then serve.

Tip

Serve immediately with some warm crusty baguette!

Enjoy!