Moules À La Normande

1. 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. 2

   Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.

3. 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. 4

   Serve the mussels piping hot with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.