Moules à la normande

Method

1. Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.

2. Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.

3. Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the double cream and gently bring up to the boil. Season.

4. For the fried bread: heat the duck fat in a frying pan. Cut the bread into triangles, then fry in the fat until golden brown on both sides.

5. Serve the mussels piping hot with the fried bread.

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Ingredients

50g Butter
100g slab smoked bacon, diced
1 garlic clove, crushed
1 onion, diced
3 sprigs Thyme
1kg raw mussels, rinsed and beards removed
1-2 tbsp Calvados, (or other apple brandy)
1 Cox's apple, peeled and diced
50ml double cream

For the fried bread

1 tbsp duck fat
2 slices white bread

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