Moules à la Normande (Normandy Mussels in Cider and Cream)
Plump mussels steamed open in dry cider, then finished with a splash of cream and parsley. Mop up the broth with chips.
- Time30 min
- LevelEasy
- Costabout £4.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 916kcal
- 13.5gcarbs
- 4.2gof which sugars
- 43.9gfat
- 24.2gsaturates
- 97.5gprotein
- 1.9gfibre
- 5.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tip the mussels into a sink of cold water. Throw away any that are cracked or stay open when you tap them. Pull off any stringy beards and rinse well.
- 2
Melt the butter in a large pan with a lid over a medium heat. Add the shallots and garlic and cook gently for 4 minutes until soft but not brown.
4 min - 3
Add the thyme, bay leaf and cider and bring to the boil. Let it bubble for 1 minute.
1 min - 4
Tip in the mussels, put the lid on and cook over a high heat for 4 to 5 minutes, shaking the pan halfway, until the shells have opened.
4 min 30 s - 5
Lift the mussels into warm bowls with a slotted spoon. Throw away any that have stayed shut.
- 6
Pour the cream into the pan, boil for 1 minute, then stir in the parsley and pepper. Pour the creamy broth over the mussels and serve straight away with chips or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
