Recipe · Normandia · Honfleur
Normandy-style mussels, with cider and cream
mussels opened in brut Pays d'Auge cider, with butter and shallot, and the sauce made from their reduced liquor with cream and an egg yolk: the recipe of a Norman chef for Normandie Fraîcheur Mer, the Normandy fisheries association
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- in a pan with a lid, sweat the shallot in the butter, with the pepper
- add the cider and the mussels, cover and bring to the boil over a high heat
- when the mussels have opened, set them aside in a tureen, and reduce the cooking liquor by three quarters
- add the cream and boil until the sauce coats the spoon
- take off the heat and whisk in the egg yolk
- pour the sauce over the mussels, sprinkle with the parsley and serve
