Moules La Normande
Dive into the heart of Normandy with this exquisite recipe for Moules La Normande, a French classic that highlights the coastal region’s love for fresh seafood and rich flavors. Tender, succulent mussels are steamed in a luxurious cider-infused broth featuring fragrant shallots, garlic, fresh thyme, and an unexpected twist of sweet-tart Granny Smith apple. Finished with a luscious swirl of double cream and a sprinkle of freshly chopped parsley, this dish offers a creamy, aromatic sauce that’s perfect for mopping up with warm, crusty bread. Ready in just 40 minutes, this elegant yet approachable dish captures the spirit of Normandy’s culinary heritage while making an ideal dinner party centerpiece or indulgent weeknight treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 kilograms Fresh mussels
- 2 tablespoons Unsalted butter
- 3 pieces Shallots
- 2 pieces Garlic cloves
- 300 milliliters Dry cider
- 150 milliliters Double cream (heavy cream)
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme
- 1 piece Granny Smith apple
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 loaf Crusty bread (optional, for serving)
Instructions
Thoroughly clean and debeard the mussels. Discard any that are open and do not close when tapped.
Finely chop the shallots and garlic. Peel, core, and dice the apple into small cubes. Finely chop the parsley.
In a large stockpot, melt the butter over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the diced apple to the pot and sauté for another 2 minutes, stirring occasionally.
Pour in the dry cider and bring the mixture to a simmer. Stir in the thyme, salt, and black pepper.
Add the mussels to the pot. Cover with a lid and cook over medium heat for 5-7 minutes, shaking the pot occasionally, until the mussels have all opened. Discard any mussels that remain closed.
Reduce the heat to low and pour in the double cream. Gently stir to combine, allowing the sauce to warm through for about 2 minutes.
Sprinkle the chopped parsley over the mussels just before serving.
Serve the Moules La Normande hot in bowls with plenty of the creamy cider sauce, accompanied by crusty bread for dipping, if desired.
Nutrition Facts
Calories |
5631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 11283 mg | 491% | |
| Total Carbohydrate | 417.7 g | 152% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 56.4 g | ||
| Protein | 517.2 g | 1034% | |
| Vitamin D | 46.2 mcg | 231% | |
| Calcium | 1705 mg | 131% | |
| Iron | 93.0 mg | 517% | |
| Potassium | 8851 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
