Moules à La Normande Food
MOULES à LA NORMANDE
Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
- 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 heavy cream and gently bring up to the boil. Season.
- Serve the mussels piping hot with crusty bread.
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- Look over your mussels to ensure they are all tightly closed. Discard any that do not close after tapping them on the counter, or if the shells are broken.
- In a large Dutch oven, melt the butter over medium heat. Add the garlic and parsley, cook for 30 seconds.
- Add the onion, shallot, thyme and bay leaves. Cook for 5 to 7 minutes, until the vegetables are softened.
- Remove the pot from the heat and add the brandy. Return to the stovetop and cook for a minute.
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