Strivendell & friends recipes
 
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Moules Normandie
Mejillones a la Normandie

Starter

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

  • 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.