Ingredients
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1 cup (200 g) Butter
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3½ tbsp Calvados
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2¼ lb (1 kg) Mussels
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1 Shallot
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1 small tart Apples
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Salt
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Generous pinch of ground White Pepper
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2 tbsp finely chopped flat-leaf Parsley
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Crusty Bread
Directions
The Breton coastline boasts a particularly pretty lighthouse painted a vibrant green. Along the spotless sandy beaches at the foot of this lighthouse are jagged gray rocks sticking out of the sand, and clinging to them are thousands of mussels. When I was there, a few locals were making the most of the bounty, picking them off the rocks and smuggling them into bags. Back in my Paris kitchen, I decided to combine mussels with some of the other products from Normandy and Brittany: butter and calvados.
Steps
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1
Done
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In a small saucepan over low heat, melt the butter. Set aside. |
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2
Done
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Pour the calvados into a large pot over high heat and, when it begins to steam, throw in the mussels and cover with the lid. Shake the pan from time to time. After 5 minutes all the mussels should have opened up. Cool slightly before removing them from their shells and setting to one side. Discard the empty shells and any mussels that are still closed. |
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3
Done
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Using a slotted spoon, remove the milk solids (the white foam on top) from the butter. |
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4
Done
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Add 2 tbsp of the clarified butter to a large frying pan set over medium to high heat. Add the shallot and apple and sauté until the shallot is translucent. Add all the mussels and gently warm through for a couple of minutes before removing from the heat. Taste for seasoning; add salt, if needed, and the white pepper, and then stir in the parsley. |
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5
Done
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Divide the mixture between the four ramekins and pour the remaining butter over the top. Leave to cool before refrigerating. The mussels taste best when they’ve had a little time for the flavors to develop; but if you really can’t wait, simply chill until the butter has set to room temperature. Serve with the bread. Consume within 2 days. |
