FEATURE RECIPE
Normandy mussels

Normandy mussels

These mussels are great served with crusty sourdough bread. White wine or even beer make fine substitutes for the cider.

Serves 4

Cooking Time Prep time 15 mins, cook 15 mins



1 tbsp   olive oil
4   large golden shallots, finely chopped
3   thyme sprigs
200 ml   dry apple cider
1 kg   black mussels, scrubbed, beards removed
200 ml   pouring cream
To serve:   crusty sourdough bread and French butter


1 Heat olive oil in a saucepan over medium heat, add shallot and thyme and cook until tender (5-10 minutes). Add cider, bring to the simmer, add mussels, increase heat to high, cover and cook, shaking pan occasionally, until mussels open (3-5 minutes). Season to taste, add cream, stir until mussels are well coated, and serve hot with crusty sourdough bread and French butter.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Drink Suggestion Cidre bouché from Normandy, or funky farmhouse cider.

RECIPE Lisa Featherby PHOTOGRAPHY William Meppem STYLING Lucy Weight DRINK SUGGESTION Max Allen


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