Photograph of the finished Moules à la crème Normande

France · Vẹm hấp rượu táo kem Normandie

Moules à la crème Normande

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green mussels Green mussels 1.6 kg
  • Photograph of Cider Cider 480 ml
  • Photograph of Fresh cream Fresh cream 240 ml
  • Photograph of Shallots Shallots 2
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Parsley Parsley 24 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Celery Celery 100 g

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.

Start cooking