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Normandy mussels

You'll need

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


  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cidre bouché from Normandy, or funky farmhouse cider.

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