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Norman-style mussels

Traditionally eaten in summer on the terrace by the water, Normandy mussels are one of the classics of local cuisine! The mussels are cooked with cider, cream and butter for a generous taste.

For 4 people :

  • 1.6 kg / 2 liters of wild mussels
  • 2 shallots
  • 100g Norman butter
  • A sprig of fresh parsley
  • A sprig of fresh thyme
  • A glass of raw cider from the Pays d'Auge
  • 20cl of Norman cream
  • An egg yolk
  • Pepper

Clean the mussels well, taking care to sort them and remove those that are already open or chipped. Rinse them with clear water.

Mince the shallots and brown them in a knob of butter. Add the mussels and cook over high heat for 5 minutes. When the mussels start to open add the glass of cider then add the thyme. Mix the cream with the egg and add it to the pot. Pour the rest of the butter and mix.

Cover and simmer for a few minutes over low heat, the mixture should not boil. When all the mussels are open add the chopped parsley and a little pepper.

Serve immediately with Pays d'Auge cider and homemade fries.

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