Moules à la crème Normande

Method

1. 1 Clean the mussel shells thoroughly and remove all the tentacles, discarding any that remain open and do not close when tapped.
2. 2 Sauté chopped red onion and celery in butter for 5 minutes until softened.
3. 3 Pour in the apple cider and bring to a boil for 2 minutes; Normandy uses cider instead of white wine, so the sauce has a slightly sour apple flavor.
4. 4 Add the mussels, cover tightly, and steam for 5 minutes, shaking the pot twice to ensure the mussels open evenly.
5. 5 Remove the mussels from the pot, place them in a bowl, pour the cream over them, simmer for 2 minutes until thickened, then pour over them and sprinkle with parsley.

With an appliance

• Microwave 27 min

  Replace step 4: place mussels and apple cider in a covered bowl, microwave at 800 W for 4 minutes, then remove the mussels without opening; step 5 continues cooking the cream sauce on the stovetop.