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

Ingredients

  • 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

Method

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.

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