Recipe · Normandia · Mont-Saint-Michel
Mussels with cider and lardons
the bouchot mussels of the bay opened in cider and covered with a sauce of onions, bacon and cream, the recipe of the AOP committee
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- wash the mussels
- in a large pot pour half the cider, add the mussels, salt and pepper, and cook over a very high heat
- as soon as the mussels open take them out, strain the cooking liquid and keep the mussels and the liquid warm
- in a saucepan lightly soften the finely chopped onions in the butter, then add the lardons and brown them
- add the flour and let it cook briefly, stirring with a whisk
- pour in the cooking liquid and the rest of the cider, and reduce by half
- whisk in the crème fraîche and bring just to the boil
- cover the mussels with the sauce and the chopped parsley
