Moules à la Normande

Impress your dinner guests with Matt Tebbutt's glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon
By Matt Tebbutt
Moules à la Normande
  • Rating:
  • Serves: 2-3
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 50 g butter
  • 100 g slabsmoked bacon, diced
  • 1 clove garlic, crushed
  • 1 onion, diced
  • 3 sprigs thyme
  • 1 kg raw mussels, rinsed and beards removed
  • 1-2 tbsp calvados, (or other apple brandy)
  • 1 Cox's apple
  • 50 ml double cream

For the fried bread

  • 1 tbsp duck fat
  • 2 slices white bread


1. Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.

2. Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.

3. Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the double cream and gently bring up to the boil. Season.

4. For the fried bread: heat the duck fat in a frying pan. Cut the bread into triangles, then fry in the fat until golden brown on both sides.

5. Serve the mussels piping hot with the fried bread.

Rate This Recipe