Moules à la Crème

Lisieux Normandie’s selected moules à la crème cooks mussels with a clove-studded onion and bay, then adds farm cream. Chopped parsley finishes the small pots in which the mussels are presented.

Cloves are inserted into the small onion. Mussels enter the pot with the onion, a bay leaf, salt and pepper.

The mussels cook covered until their shells open. Half of the cream is then added over them and allowed to melt into the preparation.

The mussels are divided into small individual cooking pots. A spoonful of the remaining cream goes over each portion, followed by chopped parsley.

The cream is used at two stages, first within the cooked mussels and then as a finish. This selected recipe belongs to the tourism office’s Normandy collection and keeps its clove-and-bay seasoning visible in the preparation.