indian point mussels "normandy"
Contributed by Chef Darren Lewis
Chives Canadian Bistro, 1537 Barrington Street, Halifax
This is a traditional French recipe from le Pay d’Auge in Normandy France. Like our Annapolis Valley region of Nova Scotia, Auge is also know for it’s wonderful apple orchards and it’s cider. These two ingredients inspired us to serve this dish at Chives. This recipe is made with rosemary, but it is also exceptional with fresh summer savory.
Ingredients: (serves 4)
- 4 lbs cultivated Indian Point Nova Scotia mussels
- 1/4 cup butter
- 2 Shallots, minced
- 3 garlic cloves minced
- 2 tbsp chopped fresh rosemary
- 1 cup Tide View hard apple cider
- 1/2 cup heavy cream 35%
- 1 large Honey Crisp apple or other (cut in batonnettes)
- 1 tsp fresh cracked black pepper
- On medium heat, in a stockpot, gently cook shallots and rosemary in butter until translucent.
- Turn heat to high and add the cleaned mussels. Stir the mussels around to coat in shallots and butter, add the cider and cream then cover and steam until the mussels open (approx. 8-10 minutes)
- When the mussels are open, drain the cooking liquor into a 12” sauté pan, set the mussel aside covered to stay hot. On high heat, reduce the liquor by 1/2 to 2/3 so that it creates a sauce of a consistency that will clings to a wood spoon. Add the apples just long enough to warm through.
- Transfer the mussels to a serving platter and pour the sauce over the top.
- Garnish with sprigs of fresh rosemary and garlic croutons (optional)