Mussels? Traditional but better!
Rooting to Normandy, Moules à la Normande avec Velouté au Cidre is a culinary dish that replicates the authenticity of coastal region dishes. Normandy Mussels is popular for its fresh and abundant seafood; the region is famous for its modifications to traditional food. Among others that the region is known for are its dairy farms and vinegar.
Rich combination, how?
The ocean, being still undiscovered, is home to many sea creatures, many of which are still unnoticed. Mussels, being an important ingredient in Normandy cuisine, have played their role since traditional times and were cultivated on Mont-Saint-Michel Bay. Credited for the best quality of mussels, Mont-Saint-Michel Bay is famous for its cultivation of rich and plump mussels grown on wooden stakes
Normandy is the citadel of French apple cider, known locally as cidre. The beverage has been consumed in the country while cooking since time immemorial. Cider is used in place of wine in Normandy cooking, more so in dishes with poultry, pork, and seafood. Its slight acidity and fruit components make it ideal with shellfish
The word “velouté” is one of the five classic mother sauces in French cuisine, prepared with a roux and a light stock. In this recipe, the velouté sauce takes on a Norman character with the use of cider and crème fraîche to arrive at a luscious yet elegant sauce that would have paired beautifully with briny mussels
Whereas moules marinières (mussels with white wine, garlic, and parsley) is a somewhat more common French preparation, the Normandy-style one with cider and cream has local touches according to their terroir and taste for apple-based and dairy flavours. Somewhat surely developed in the 19th to early 20th century, when regional cookbooks and restaurant menus started stressing local identity through food
This dish also personifies the “cuisine du terroir” spirit, which also translates to “cooking with what the land and sea bestow upon us”, a classic trait of traditional French provincial gastronomy.
What do you need?
For the Mussels:
- Fresh mussels (cleaned)
- Butter (as required)
- Shallot (1, finely chopped)
- Clove of garlic (1, minced)
- Bay leaf (1)
- Sprigs of thyme (2)
- Dry Normandy cider (1 cup)
- Black pepper (ground)
For the Sauce:
- Parsley (chopped, for garnish)
- Butter
- All-purpose flour (1/3 cup)
- Mussel cooking liquid (300-350 ml, strained)
- Crème fraîche (100 ml)
- Normandy cider (2/3 cup, dry)
- Dijon mustard (optional)
- Salt (to taste)
- Pepper (to taste)
Instructions
Mussel Madness
Step 1: In a big pot, add in half a brick of butter. On medium heat, toss in the shallots and garlic. Stir them around till they get all glassy and aromatic. Stir it for more two or three minutes
Step 2: Now, go ahead and lob in a bay leaf and a handful of thyme. Cleaned mussels next, don’t skip the cleaning unless you like crunching sand
Step 3: Next, pour in the cider
Step 4: Lid on, crank the heat. Let it steam for five to seven minutes. Give the pot a little wiggle. Once they’re all popped open, you are good to go
Step 5: Scoop out the mussels with a slotted spoon. Keep them somewhere warm (oven on low, or just cover with foil). Strain that tasty liquid through a fine sieve. Save about 300 ml
Velouté Time
Step 6: Clean the pan and add more butter to it. Add in some flour and whisk until a nutty smell comes from it. Reminder: Do not let it turn brown
Step 7: Very gently, pour in the mussel broth and top it up with a splash of cider while whisking it simultaneously. Whisk until it gets smooth.
Step 8: Add in some crème fraîche and Dijon mustard, and let it simmer for a couple more minutes or until it thickens up
Step 9: Add salt, followed by pepper
Step 10: Finish it by pouring all of the velouté all over your mussels
Step 11: To add green to your dish, sprinkle the chopped parsley
