Mussels à la Normande with Apple Brandy & Bacon
Delight your guests with this exquisite Mussels à la Normande recipe. This traditional dish combines the flavors of juicy mussels with the smoky richness of bacon, elevated by the subtle sweetness of apple brandy. The addition of fresh herbs and heavy cream creates a luxurious sauce that perfectly complements the briny mussels. Served with crusty bread, this dish is not only stunning but incredibly satisfying, making it an ideal centerpiece for any seafood feast.
3
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
2 ounces (Melted)
Smoked Bacon
4 ounces (Diced)
Garlic Clove
1 (Crushed)
Onion
1 (Diced)
Thyme
3 sprigs (Fresh)
Raw Mussels
2 lbs (Rinsed and beards removed)
Calvados (Apple Brandy)
1-2 tablespoons (N/A)
Apple
1 (Peeled and diced)
Heavy Cream
3 tablespoons (N/A)
Instructions
1
In a large, heavy-bottomed pan, melt the butter over medium heat until it starts to foam.
2
Add the diced smoked bacon to the pan and cook for 5-8 minutes, or until the bacon is lightly browned and crispy.
3
Stir in the crushed garlic, diced onion, and thyme sprigs. Continue to sauté for an additional 5 minutes, or until the onion is soft and translucent.
4
While the bacon and onion mixture is cooking, inspect the mussels, discarding any that remain open when tapped.
5
Once the onion is ready, add the cleaned mussels to the pan along with the Calvados and diced apple. Cover the pan with a lid and steam the mussels for about 4-6 minutes, or until they begin to open.
6
Remove the lid and carefully pour in the heavy cream. Gently stir to combine and allow the mixture to heat through, bringing it just to a simmer. Season to taste with salt and pepper.
7
Serve the mussels hot from the pan, ensuring to ladle plenty of the creamy sauce over them. Pair with crusty bread for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mussels à la Normande?
Mussels à la Normande is a traditional French seafood dish that combines mussels with the flavors of Normandy, including bacon, cream, and apple brandy.
What is the main flavor profile of this recipe?
This dish features a balance of briny mussels, smoky bacon, and a subtle sweetness from Calvados and diced apples, all tied together in a luxurious cream sauce.
How many servings does this recipe yield?
This recipe is designed to serve 3 people.
How many pounds of mussels are required?
You will need 2 lbs of raw mussels for this preparation.
What kind of alcohol is used in Mussels à la Normande?
The recipe calls for Calvados, which is a traditional French apple brandy from the Normandy region.
Can I substitute the Calvados?
While Calvados provides an authentic flavor, you can use another apple brandy or cider if necessary, though the taste profile may change.
How should the mussels be prepared before cooking?
The mussels should be rinsed and have their beards removed. You should also discard any mussels that remain open when tapped.
What type of bacon is best for this recipe?
The recipe specifically calls for 4 ounces of diced smoked bacon to add a rich, smoky depth to the sauce.
How long does it take to cook the bacon?
The bacon should be cooked for 5-8 minutes until it is lightly browned and crispy.
What is the role of the apple in this dish?
The diced apple adds a light sweetness and texture that complements the cream and the brandy.
How long do the mussels need to steam?
The mussels should be steamed in a covered pan for approximately 4-6 minutes until they begin to open.
When do I add the heavy cream?
The heavy cream is added after the mussels have steamed and opened; it is then heated through until it reaches a simmer.
What fresh herbs are included in this recipe?
The recipe uses 3 sprigs of fresh thyme to aromatically season the dish.
What should I do if a mussel does not open after cooking?
Generally, it is recommended to discard any mussels that do not open after the steaming process is complete.
How much butter is used for the base?
The recipe uses 2 ounces of butter to sauté the initial aromatics.
How do I prepare the garlic and onion?
The garlic should be crushed and the onion should be diced before being sautéed with the bacon.
What should be served with Mussels à la Normande?
It is best served with crusty bread, which is perfect for dipping into the creamy sauce.
How much heavy cream is required?
You will need 3 tablespoons of heavy cream.
Is this dish suitable for a dinner party?
Yes, it is described as an ideal centerpiece for a seafood feast and an easy gourmet option for guests.
Should the apple be peeled?
Yes, the recipe specifies that the apple should be peeled and diced.
How do I know when the onion is ready?
The onion should be sautéed for about 5 minutes until it is soft and translucent.
What heat setting should I use?
Start by melting the butter over medium heat and maintain a simmer when adding the cream.
Can I use frozen mussels?
While the recipe specifies raw mussels for the best quality, frozen mussels can be used if fresh are unavailable, though cooking times may vary.
Is this a traditional French dish?
Yes, it is a traditional dish from the Normandy region of France, known for its use of apples, cream, and seafood.
How many ingredients are in this recipe?
There are 9 main ingredients in this recipe.
What is the total number of garlic cloves needed?
The recipe requires 1 crushed garlic clove.
Should the bacon be cooked separately?
No, the bacon is cooked in the same large, heavy-bottomed pan as the rest of the ingredients to build flavor.
Is the sauce thick or thin?
The sauce is a luxurious, creamy consistency created by the combination of heavy cream and the juices from the mussels.
Can I add salt and pepper?
Yes, the recipe suggests seasoning to taste with salt and pepper after the cream has been heated.
What size pan should I use?
A large, heavy-bottomed pan with a lid is recommended to ensure even cooking and enough space for the mussels to open.