Name: Normandy mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Normandy mussels

Australian Gourmet Traveller recipe for Normandy mussels

Serves 4

Prep

15M

Cook

15M

Total

30M

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

Ingredients

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

Method

Main

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 .
Drink Suggestion: Cidre bouché from Normandy, or funky farmhouse cider. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Lucy Weight

Ingredients

Method

Main

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