Mussels as in Normandy
|2 kilograms of Prins & Dingemanse mussels||1/2 bunch of flat-leaf parsley, finely chopped|
|Knob of butter||200 millilitres of cream|
|2 tablespoons of calvados||300 millilitres of dry white wine|
|2 onions, finely chopped||Pepper|
|1 green apple, in small cubes||Salt|
|2 cloves of garlic, finely chopped|
You don't have to visit Normandy to live like a king. Their way of preparing mussels is easy to achieve in your kitchen at home. They use apple and calvados, and we highly recommend you try it.
Melt a knob of butter in a saucepan. Fry half of the onion and the garlic over a gentle heat. When the onion has become transparent, add the cream, 150 ml of white wine and the calvados. Add the cubes of apple and leave the sauce to reduce. Rinse the mussels generously with cold water. Broken mussels, or open mussels that remain open even after lightly tapping the shell have to be discarded. Pour the rest of the white wine in a mussel pan and add the rest of the onion and the garlic. Bring to the boil and add the mussels to the pan. Put the lid on the pan. Let the mussels boil over a high heat for a few minutes until all shells are open. Shake once to make sure that the mussels down in the pan open as well. Season the creamy sauce with salt and pepper and the larger part of the flat-leaf parsley. As soon as the mussels open, pour the cream sauce on top and garnish with the rest of the flat-leaf parsley.
- Selected by Prins & Dingemanse
- Dutch bottom-culture mussels