Creamy Normandy-Style Mussels

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon (15ml) fresh lemon juice 1 tablespoon (15ml) fresh lemon juice
• 2 tablespoons (30ml) chopped fresh parsley 2 tablespoons (30ml) chopped fresh parsley
• 1 tablespoon (15ml) chopped fresh thyme 1 tablespoon (15ml) chopped fresh thyme
• Salt and black pepper, to taste Salt and black pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris.
2. 2.
   In a large pot, melt the butter over medium heat. Add the shallot and garlic, and sauté until softened.
3. 3.
   Pour in the white wine and bring it to a simmer.
4. 4.
   Add the mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. 5.
   Remove the mussels from the pot and set them aside, keeping them warm.
6. 6.
   Increase the heat to medium-high and add the heavy cream to the pot. Cook for a few minutes until the sauce thickens slightly.
7. 7.
   Stir in the lemon juice, parsley, and thyme. Season with salt and black pepper to taste.
8. 8.
   Return the mussels to the pot and gently toss them in the sauce to coat.
9. 9.
   Serve the Creamy Normandy-Style Mussels in bowls, garnished with additional fresh herbs if desired. Serve with crusty bread on the side.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels with cracked shells or that do not close when tapped. Scrub them thoroughly under cold water to remove any dirt or sand.

Tips & Tricks

• To enhance the flavor of the sauce, you can add a splash of apple brandy or Calvados.
• Serve the mussels with a side of French fries for a classic bistro-style meal.
• If you prefer a lighter version, you can substitute half of the heavy cream with chicken or vegetable broth.
• For a touch of heat, add a pinch of red pepper flakes to the sauce.
• Make sure to have plenty of crusty bread on hand to soak up the delicious sauce.

Serving advice

Serve the Creamy Normandy-Style Mussels in individual bowls, ensuring that each serving has an equal amount of mussels and sauce. Garnish with fresh herbs for an added touch of freshness. Provide a side of crusty bread to enjoy with the mussels and to soak up the flavorful sauce.

Presentation advice

Present the Creamy Normandy-Style Mussels in a rustic and elegant manner. Use a shallow bowl or plate to showcase the mussels and their creamy sauce. Garnish with a sprig of fresh thyme or parsley for a pop of color. Serve with a side of crusty bread on a wooden board for a visually appealing presentation.