Moules à la Normande
Normandy style mussels with cider and bacon. The sauce is the star of this dish flavoured with the bacon, cider, aromatic herbs and the juice from the cooked mussels. The dish will need seasoning with pepper but because of the bacon and mussels it should be salty enough.
Ingredients
- 2 kilos Jersey Mussels washed and prepared
- 3 large Banana Shallots peeled and very finely chopped
- 100 gram Jersey Butter
- 75 gram Smoked Steaky Bacon cut in very thin strips
- A very generous sprig fresh Thyme
- A Bay leaf
- 300 ml La Robeline Dry Cider
- A generous splash Jersey Apple Brandy ( optional )
- 200 ml Thick Jersey Cream
- A small bunch Curly Parsley washed and finely chopped
- Freshly ground black pepper
- Plenty of warm crusty bread
Equipment
- 1 Large heavy bottomed Pan
Instructions
- Heat half the butter in a large heavy-bottomed pan and add the shallots and bacon.
- Carefully sauté until the bacon is cooked and the shallots are soft but not over browned.
- Add the bay leaf and picked thyme leaves then pour in the cider and apple brandy and bring up to the boil. Reduce the volume by about half.
- Tip the mussels into the pan and cover with a tight-fitting lid. Steam for three minutes until the mussels have all started to open and remove from the heat.
- Add the remaining butter and cream and cook vigorously for two more minutes to thicken the cooking liquid.
- Add the parsley, replace the lid and put back on the heat for thirty seconds shaking the pan well to distribute the parsley.
- Season with freshly ground black pepper and serve immediately, removing any mussels which have remained closed.
Notes
Gluten in the bread Tried this recipe?Let us know how it was!