French

Moules à la Normande

“Plump mussels bathe in a creamy, cider-infused sauce, kissed by the subtle sharpness of shallots.”

Mussel

Butter

Shallot

Cider

Heavy Cream

Egg Yolk

French·Norman

Medium30 min

Where it comes from

A staple of the coastal region of Normandy, this dish celebrates the abundant seafood of the Manche and the region's beloved cider, reflecting the maritime and agricultural symbiosis.

On the Palate

What goes into it

How it's made

1
Clean and debeard the mussels, discarding any that remain open.
2
In a pot, melt butter and sauté shallots until they are translucent.
3
Add the mussels to the pot and pour in the cider, covering to steam the mussels open.
4
Mix heavy cream with egg yolk and season with salt and pepper.
5
Once the mussels are open, remove them from the pot and reduce the cider sauce slightly.
6
Stir in the cream mixture to thicken the sauce and finish with a sprinkle of parsley.

Steaming Simmering