Moules à la Normande – Normandy Mussels with Bacon and Vegetables
Delicious and substantial mussels with loads of vegetables, bacon and creamy wine sauce.
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Dry fry the bacon until the fat has melted away and the bacon is crispy. Remove from the frying pan.
  2. Pour the olive oil, add the leek, celery potatoes and carrots, fry on a medium high heat for 3 minutes, add the stock, when it boils lower the temperature to medium, cover with a lid and cook for 10 minutes or until the potatoes are no longer hard, add the mushrooms.
  3. In a big pot heat the wine, when boils put in all the mussels, cover with a lid and cook for 4 minutes shaking the pan a few times.
  4. Remove the mussels from the pan (keep them in a bowl covered, so they stay hot) and strain the wine through a cloth to remove sand and grits to the vegetables. You may not have to use the whole wine
  5. Increase the temperature and boil for 5 minutes.
  6. Stir in the cream, followed by the mussels and bacon.

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