Preparation

In a casserole dish, pour 2 spoons of oil and brown the bay leaves over high heat to make them burst. Remove them from the oil.
Put the cleaned mussels in the saucepan and stir for a few minutes with the chopped onion and shallot.
As soon as the mussels are open, add a glass of raw cider and a nice knob of butter and the bouquet garni. Poach gently for about 1 minute (the mussels should not be boiling as this will shrivel and become rubbery).
Norman-style mussels casserole
Remove the mussels with a skimmer and put them in the casserole dish.
Slightly reduce the sauce over full heat if the mussels have made too much water, then add the cream mixed with the egg yolk, pepper, stop boiling, add the apple cut into julienne or small cubes. Pour over the mussels in the serving casserole dish.
Sprinkle with chopped parsley and serve hot in the casserole dish.

Ingredients

  • 2 l of mussels
  • 1 egg yolk
  • 1 onion and 1 shallot, chopped
  • 1 tablespoon of chopped parsley
  • 2 tablespoons of peanut oil
  • 1 small bouquet garni
  • 2 bay leaves
  • 1 glass of “Pays d'Auge” cider
  • 10 cl of fresh farm cream (or liquid)
  • 100 g unsalted butter
  • 1 granny smith apple
  • mixed pepper (at the mill)