Moules a la Normande
- 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