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Moules à la Normande

Moules à la Normande

“The moules à la Normande at Darlinghurst’s La Brasserie are just so tasty. Would David Bransgrove be willing to share his recipe?”
Adelle Peterson, via email

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Moules à la Normande

Serves 4
Cooking Time Prep time 20 mins, cook 35 mins
1 kg   Sebago potatoes, peeled, cut into 1cm-thick batons and soaked in cold water
For deep frying:   vegetable oil
4   golden shallots, thinly sliced
4   thyme sprigs
2   fresh bay leaves
2 kg   black mussels, beards removed and scrubbed
200 gm   small button mushrooms, thinly sliced
355 ml   cider
200 gm   crème fraîche
1 tbsp   coarsely chopped flat-leaf parsley
To serve:   crusty baguette
Beurre d’escargot
125 gm   unsalted butter, softened
3   garlic cloves, finely chopped
1 tbsp   finely chopped flat-leaf parsley


1 For beurre d’escargot, combine all ingredients and season to taste. Set aside.
2 Drain potatoes and pat dry. Heat oil in a deep-fryer or saucepan to 140C. Add half the potato, cook until tender (3-5 minutes), drain on absorbent paper, repeat with remaining potato. Set aside. Increase heat to 180C.
3 Melt beurre d’escargot in a large heavy-based saucepan. Add shallot and herbs and cook over medium heat until shallot is soft (5-7 minutes). Add mussels, mushrooms and cider, cover, increase heat to high, shaking pot to distribute mussels evenly. Cook until mussels open (3-5 minutes), discarding any that haven’t opened, use a slotted spoon to transfer to a bowl and keep warm. Bring pan juices to the boil and cook until reduced by a third (5-7 minutes). Remove from heat, whisk in crème fraîche and season to taste.
4 Deep-fry potato until golden (3-5 minutes). Drain on absorbent paper and season to taste with sea salt. Spoon mussels into dishes, ladle over cooking liquid and scatter with parsley, Serve with chips and baguette, if desired.


RECIPE David Bransgrove, La Brasserie PHOTOGRAPHY Ben Dearnley STYLING Elodie Rambaud

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