Moules à la Normande
Like moules marinières, just made with cider.
Serves: 4
Ingredients:
1kg mussels, cleaned
80g butter
90g chopped shallot
350ml cider
2 sprig of thyme
2 bay leaf
100ml double cream
2 tbsp finely chopped chives
Salt + pepper
Melt the butter in a large saucepan with a lid. Add the shallot and sauté gently for a couple of minutes until softened but not coloured. Pour in the cider, then add the thyme sprig and bay leaf. Bring to the boil and reduce the cider by about one-third.
Stir in the cream and return the mixture to the boil. Add the mussels, cover with the lid, and cook over a high heat for 2–3 minutes, shaking the pan occasionally, until the mussels have opened.
To serve, arrange the mussels either in a large serving dish or on individual plates in their half-shells. Spoon some of the sauce over and garnish with chopped chives. Serve any remaining sauce separately in a small sauce boat.
