Go to Lee's RecipesMoules à la Normandie

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Moules à la NormandieMoules à la Normandie
500 gm of mussels
20 cl of double cream
50 cl of sweet cider
1 finely chopped apple
1 finely chopped onion
Flat leaf parsley – roughly chopped
Knob of butter


  1. Discard any mussels that are open.
  2. Remove the beards.
  3. Gently fry the onion and apple in butter until the onion starts to go transparent.
  4. Turn up the heat a little and pour in half of the cider, add the mussels and cover the pot with the lid.
  5. Once most of the mussels are open add the rest of the cider and cream, stir well and cook for a couple of minutes longer.
  6. Garnish with parsley and serve.

Source: Roullier White http://www.roullierwhite.com/stove-top-moules-pan-with-shell-receptacle-lid-1374-p.asp