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Moules à la normande
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 2-3
Impress your dinner guests with Matt Tebbutt's glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon
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Ingredients
- 50g Butter
- 100g slabsmoked Bacon, diced
- 1 clove Garlic, 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
- 50ml double cream
For the fried bread
- 1 tbsp duck fat
- 2 slices white bread
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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