Moules a la Normande Recipe

1. 1

   In the small pot, cook the bacon over medium-high heat until the meat is brown and the fat has been rendered, about 10 minutes, stirring occasionally to avoid sticking.

2. 2

   Discard the fat and reserve the meat.

3. 3

   In the large pot, heat the butter until it foams.

4. 4

   Add the shallot and cook until soft, about 3 minutes.

5. 5

   Add the mushrooms and the apple and cook for 5 minutes, then stir in the Calvados, scraping the bottom of the pot with the wooden spoon to dislodge any good brown stuff that might be clinging there.

6. 6

   Stir in the cream and season with salt and pepper.

7. 7

   Once the mixture has come to a boil, add the mussels and cover.

8. 8

   Cook for 10 minutes, or until all of the mussels have opened.

9. 9

   Shake.

10. 10

    Cook for another minute.

11. 11

    Shake again.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.