Citrus and Calvados Mussels
Preparation time : 15 minutes
Cooking time : 15 minutes
Serves 4
Ingredients
1 kg of mussels
2 sticks of lemongrass
3 carrots
3 shallots
2 oranges
6 sprigs of coriander
5 cl of Calvados
White wine
Fresh cream
Melt the butter. Squeeze two oranges and zest one.
Finely chop the carrots and shallots. Cut the lemongrass into large pieces.
Brown the lemongrass, carrots and shallots with butter in a casserole dish. Pour a glassful of Calvados to moisten and white wine.
Let reduce.
Throw the mussels in the casserole and let cook between 8 and 10 minutes. Remove the mussels and put them in a colander to get the juice.
Reduce the juice and then, remove the lemongrass.
Add the cream.
Mix with the mussels and add the fresh coriander.
For Julie, La Planque’s chef : “This recipe is a mix between a vacation memory and the influence of Asian cuisine. It’s an amazing and gourmet marriage, very tasty and smooth.”
Can you make Calvados from all types of apples?
No. Unlike table fruit, cider fruit (apples or pears) are small in size and particularly rich in tannins.
Apples are classified into four families (sharp, bittersharp, sweet and bittersweet). It is the subtle blend of these different varieties that gives the cider to be distilled the balance and character that will later be found in the Calvados. All the varieties of cider apples and perry pears are listed in the appendices to each appellation’s specifications.
