Today's Special: Moules à la Normandie

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For two people will need:
  • 1 Kilo of mussels
  • 40 cl of double cream
  • 100 cl of sweet cider
  • 1 finely chopped apple
  • 1 finely chopped onion
  • Flat leaf parsley – roughly chopped
  • Knob of butter
Method:


Discard any mussels that are open and remove the beards.

Gently fry the onion and apple in butter until the onion is golden and starts to go transparent.

Turn up the heat a little and pour in half of the cider, add the mussels and cover the pan.
Once most of the mussels are open add the rest of the cider and cook for a couple of minutes longer.

Remove the mussels from the pan and place them in the Roullier White Moules Pot and cover.

Add the cream and a little parsley to the cider and reduce until creamy.

Pour the sauce over the mussels, garnish with parsley and serve.

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