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Downtime Food & Wine-National News Moules à la Normandie
| Moules à la Normandie |
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| Friday, 21 September 2007 | |
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Ingredients: (enough for a starter or light main course with crispy frites and a green salad) • 250g plump mussels • 10cl double cream • 1 wine glass of sweet cider • 1 apple, finely chopped • 1 onion, finely chopped • Fresh parsley, roughly chopped • Knob of butter What to do: • Remove the weedy beard from the mussels. Discard any which are open and don’t respond to handling. • Gently fry the onion and apple pieces for a couple of minutes, in a little olive oil and the butter, until the onion is golden and starting to become translucent. • Turn up the heat, but don’t let the onions burn. When the pan is hot, splash in a little of the cider, add the mussels, and cover the pan. • Once most of the mussels are open, add the rest of the cider and cook for a couple of minutes longer. • Remove the mussels from the pan, and put them into a serving dish. • Add the cream and a little parsley to the cider and reduce until thick and creamy. Season well, and taste. • Pour the sauce over the mussels, sprinkle with parsley and serve, accompanied by a crisp, appley white wine. |
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