Moules a la Normande

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 3-4

Ingredients

1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/½oz butter
a bouquet garni of parsley, thyme and bay leaves
200ml/7fl oz cider
120ml/4fl oz double cream
handful of parsley leaves, coarsely chopped
crusty bread, to serve

Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread

If you require a thicker sauce,  quickly remove the mussel and add a beurre manié to the sauce (take 15gms plain flour and 15gms soft unsalted butter and mix together till smooth,  then add this to the sauce gradually until the sauce thickens and boil for one minute).  Return the mussels to the pan and shake.