Dish

Moules à la crème Normande

Normandy-style Cream Mussels

Moules à la crème Normande is a dish made with mussels that are cooked in white wine and then served with a cream sauce. The mussels are first cleaned and then cooked in a pot with white wine, shallots, and garlic. Once the mussels are cooked, they are removed from the pot and the cooking liquid is strained. The strained liquid is then used to make a cream sauce that is served with the mussels. The dish is typically served with crusty bread to soak up the delicious sauce.

European cuisine› Western European cuisine› French cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Moules à la crème Normande originated in Normandy, France and is a popular dish in French cuisine. It is believed to have originated in the coastal regions of Normandy where mussels are abundant.

Dietary considerations

This dish is not suitable for those with shellfish allergies or those who do not consume alcohol or dairy products.

Variations

There are no significant variations of this dish.

Presentation and garnishing

The dish can be presented in a large bowl with the mussels arranged in a circular pattern. The cream sauce can be drizzled over the top of the mussels and the dish can be garnished with fresh parsley or lemon wedges.

Tips & Tricks

To ensure that the mussels are fresh, they should be purchased from a reputable seafood market. It is important to discard any mussels that do not open during cooking.