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Normandy mussels

Australian Gourmet Traveller recipe for Normandy mussels

By Lisa Featherby
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Normandy mussels
These mussels are great served with crusty sourdough bread. White wine or even beer make fine substitutes for the cider.


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

  • undefined: Lisa Featherby