Normandy is the lush region in northern France famously known for its cider, cheese, and culinary traditions. Since a large swath of it is coastal, moules à la Normande (Normandy-style mussels) is a common dish, but it’s undeniably special. Serve with a rustic baguette to sop up the delicious juices, frites (or oven fries), and bottomless glasses of cider, of course.
Ingredients
- 7 pounds mussels
- 2 tablespoons butter
- 2 shallots, minced
- 1 leek, white and pale green parts only, finely chopped
- 1 clove garlic, chopped
- 1 small dried chile pepper, broken into pieces
- 1 bay leaf
- 1 tablespoon chopped fresh tarragon
- 5 sprigs fresh thyme
- 1 cup hard cider
- 1⁄2 cup water
- Freshly cracked black pepper
- 1⁄2 cup chopped flat-leaf parsley, for garnish
How to Make It
- Rinse the mussels under running water and scrub off any barnacles. Discard any mussels that do not close when handled or that are cracked or damaged. Gently remove the beard by pulling it up along the seam of the shell. Set the cleaned mussels aside in a pan or bowl covered with a wet towel, but not submerged in water.
- Melt the butter in a stockpot over medium heat. Add the shallots, leeks, garlic, and chile and cook until the alliums are translucent, about 5 minutes.
- Add the bay leaf, tarragon, and thyme to the pot, then add the cider and water. Increase the heat to high and bring to a boil.
- Add the mussels to the pot. Cover the pot and cook, shaking the pan regularly, until the mussels open, about 5 minutes. Then cook for 1 minute longer. Discard any mussels that do not open.
- Transfer the mussels to a wide serving bowl, pouring the liquid from the pot over the top. Garnish with the parsley and serve immediately.
