Strivendell & friends recipes
   home-made natural soap
   spanish accentuation

Moules Normandie
Mejillones a la Normandie


Cellery sticks 2 with leaves
Shallot 1
Cider 1 cup
Cream 1/2 cup
Mussels (1/2 kg approx.)
Salt & pepper

  • Clean & soak the mussels in water

  • Fry the cellery & shallot (chopped small) in butter till soft

  • Add the cider and turn up the heat to reduce

  • Turn down the heat and add the cream. Season to taste

  • Finally add the mussels and cook gently, covered, until they open

This recipe was offered by Louisa.