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Moules Normande

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Moules Normande
18th February, 2018

There are many versions of recipes for Moules a la Normande but this version is the traditional one and to me it just can’t be beaten so I recommend you try it out. As a dish it’s a great social sharing course

Non-traditional versions often include bacon, mushrooms and calvados which vastly alter the originals taste. I’m not knocking them; but to truly appreciate the origins of the dish you need to try the original


  • 1.5 kg mussels, de-bearded
  • 2 shallots, finely chopped
  • Handful of Parsley, chopped
  • 1 sprig of thyme
  • 200 mls of Crème fraîche
  • 90g of unsalted butter
  • 1 egg yolk
  • 300 mls dry cider
  • Ground black pepper


    Mix the egg yolk and the creme fraiche together

    In a heavy casserole dish, melt half the butter and begin to cook the mussels with the chopped shallots over a high heat for a few minutes. Stir all the time to stop the shallots burning

    When the mussel shells begin to open pour in the dry cider, add the sprig of thyme, the egg yolk and creme fraiche mixture as well as the remaining butter and a few cracks of black pepper

    Give the contents a stir and then cover and cook on medium heat for a few minutes until the mussels are opened

    When ready to serve, sprinkle the mussels with finely chopped parsley, pop the casserole dish on the table and serve with French fries and a good cider