Normandy mussels

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 4 large golden shallots, finely chopped
  • 3 thyme sprigs
  • 200 ml dry apple cider
  • 1 kg black mussels, scrubbed, beards removed
  • 200 ml pouring cream
  • To serve: crusty sourdough bread and French butter
01   Heat olive oil in a saucepan over medium heat, add shallot and thyme and cook until tender (5-10 minutes). Add cider, bring to the simmer, add mussels, increase heat to high, cover and cook, shaking pan occasionally, until mussels open (3-5 minutes). Season to taste, add cream, stir until mussels are well coated, and serve hot with crusty sourdough bread and French butter.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

CIDRE BOUCHÉ FROM NORMANDY, OR FUNKY FARMHOUSE CIDER. , suggested by MAX ALLEN

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