Moules a la Normande

3:08 pm on 24 May 2013


  • 1.5 kg mussels
  • 1 Tbspbutter
  • 2 Tbsp peeled and chopped shallots
  • 1 clove garlic, peeled and chopped
  • 1 tsp fresh thyme leaves
  • 1 Granny Smith apple, peeled and finely chopped
  • 1 fresh bay leaf
  • 150ml cider
  • 100ml cream or ½ cupcrème fraiche
  • 1Tbsp finely chopped parsley


Soak mussels briefly in a sink of warm water, then pull out the beards. If the water is gritty, soak mussels in a sink of clean water and give them a quick scrub.

Put butter, shallots, garlic, thyme and apple in a pan large enough to hold the mussels.

Cover pan with a lid and set over a gentle heat. Cook for about 5 minutes, until shallots and apple have softened.

Add mussels, bay leaf and cider. Bubble up, cover with a lid and cook until mussels open.

Transfer mussels to a hot bowl. If the mussels have thrown out a lot of water (so that there is more than 1½ cups of liquid in the pan), reduce juices to about 1½ cups.

Blend in cream or crème fraiche, bubble up again, then pour over mussels.Sprinkle with parsley.

Serve piping hot in pasta bowls. Serves 4

From Afternoons with Jesse Mulligan

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