Mussels Normandy

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Normandy’s culinary soul is built on four cornerstones—cream, cider, Calvados, and apples—and you’ll find them woven into nearly every dish from the region. This mussel preparation is no exception. Instead of the traditional wine, the mussels are steamed in cider, which deepens and brightens their natural sweetness.

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Yield

Serves 2

Ingredients

2 pounds mussels in shells

1 tablespoon olive oil

1 leek, washed well and diced

1/2 shallot, minced

1 t. white pepper

Kosher salt

freshly ground black pepper

1/2 cup cider

1/4 cup heavy cream

2 tablespoons butter

1 tablespoon chopped fresh tarragon

1 teaspoon Dijon mustard

Cooking it is one joy — serving it beautifully is the other.

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Preparation

Step 1

Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well.

Step 2

In a soup pot with a tight-fitting cover, heat olive oil, leeks, shallots and a pinch of salt and white pepper. Sauté until shallots and leeks are softened, 3 minutes. Pour in cider and bring to a boil. Reduce heat to simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.

Step 3

Add tarragon and mustard to pan juices and bring to a boil. Reduce heat and add heavy cream and butter and whisk well until butter melts, then taste and correct seasonings. Pour over mussels and serve with bread and fries for sopping up juices.