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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce. Ingredients:
2 ounces butter |
4 ounces smoked bacon, diced |
1 garlic clove, crushed |
1 onion, diced |
3 sprigs thyme |
2 lbs raw mussels, rinsed and beards removed |
1 -2 tablespoon calvados (or other apple brandy) |
1 apple, peeled and diced |
3 tablespoons heavy cream |
Directions:
1. Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
2. Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
3. Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the heavy cream and gently bring up to the boil. Season.
4. Serve the mussels piping hot with crusty bread.
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