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Normandy mussels

Australian Gourmet Traveller recipe for Normandy mussels

By Lisa Featherby
  • Serves 4
  • 15 mins preparation
  • 15 mins cooking
Normandy mussels
Normandy mussels

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.

Notes

This recipe is from the July 2012 issue of .
Drink Suggestion: Cidre bouché from Normandy, or funky farmhouse cider. Drink suggestion by Max Allen

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  • Author: Lisa Featherby