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Moules a la Bretonne (Brittany-style Mussels)
Moules a la Bretonne (Brittany-style Mussels) is a traditional French recipe (from Brittany) for a classic dish of mussels cooked in cider and served with mushrooms and onion in a cider and crème fraîche sauce with parsley that are served with chips (fries). The full recipe is presented here and I hope you enjoy this classic French version of: Brittany-style Mussels (Moules a la Bretonne).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : French RecipesBreton Recipes
This Breton recipes differs from the classic French Moules-Frites in that mushrooms are added, crème fraîche and dry cider instead of white wine.
Ingredients:
2kg of mussels, wash in cold water, scrub well and remove the beards
1 large onion, peeled and sliced
2 garlic cloves, pressed
5 large mushrooms, sliced
1 bottle of artisanal cider
3-4 tbsp of crème fraîche
1 bunch of fresh flat-leaf parsley
300g of potatoes for chips (or fried rounds)
Method:
Sort the mussels by removing damaged mussels or those that float on the surface of the water as well as dead ones whose shells won't close even if rapped on a table.
Slice your potatoes into the shape of your choice (batons, rounds, cubes) then pat dry. Add oil to a deep fryer and heat to 180°C. When hot add the potatoes and cook until golden brown all over.
In the meantime, heat a little oil in a casserole dish, add the pressed garlic and onions any fry for 2 minutes until browned.
Add the cleaned mussels along with the mushrooms and 2 sprigs of parsley. Pour in 300ml of the cider (the chef gets to enjoy the remainder of the bottle!).
Cover the pan and leave to cook over medium heat for 10-12 minutes, or until the mussels are cooked and open.
Remove the mussels from the casserole dish and place in a warmed serving bowl.
Pour half the cooking juice into a small saucepan, bring to a simmer and whisk in the crème fraîche. Rejurn just to a simmer and season with black pepper. Sprinkle this sauce over the mussels.
Mound parsley on serving plates then bring the plates, a bowl of potatoes and the bowl of mussels to the table.
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