Time & Yield
| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Categories | Shellfish |
About this recipe
A wonderful Normandy-inspired dish (that's Northern France), this is
very quick and can be done any weeknight. This dish doesn't seem light
because of all the bacon and cream, but nobody said you had to throw in
huge quantities. Use your judgement and remember that this recipe lends
itself to infinite variations. Calvados is a strong apple based spirit that comes from Normandy.
very quick and can be done any weeknight. This dish doesn't seem light
because of all the bacon and cream, but nobody said you had to throw in
huge quantities. Use your judgement and remember that this recipe lends
itself to infinite variations. Calvados is a strong apple based spirit that comes from Normandy.
Ingredients
- Mussels (½ pound of mussels per person as a first course and 1 ½ to 3/4 lbs as a main course)
- Calvados
- Heavy or Light Cream
- Bacon (thickly cut cubes of bacon are called "lardons" in french ( lard-onh)
- Parsley or Chives
Method
1. Get a big old pot, turn on a med-high heat and throw in yourthickly diced bacon till crispy.
2.
Remove bacon and most of the fat and set aside. Pour in a good measure
of Calvados (4-5 shots worth). Let cook for 3-4 minutes to burn off
some of that alcohol.
3. Drop in mussels,
lower heat to medium, place lid and cook for about 8-10 minutes. Then
open lid and discard any mussels that haven’t opened.
4. Add bacon back to the pot, as well as a half cup to a cup of cream and parsley or chives. Serve with toasted bread.
