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Betsy Block

Moules Normandes



by Anthony Bourdain

Serves four as a main course.

1/4 pound slab bacon, cut into 1/2-inch cubes

4 tablespoons butter

1 shallot, thinly sliced

6 small white mushrooms, thinly sliced

1/2 apple, cored, peeled and cut into small dice or chunks

3 ounces good calvados

1 cup heavy cream

Salt and pepper

6 pounds mussels, scrubbed and debearded (just before cooking)


In a small pot, cook the bacon over medium-high heat until the meat is brown and the fat has been rendered, about 10 minutes, stirring occasionally to avoid sticking. Discard the fat and reserve the meat.

In a large pot, heat the butter until it foams. Add the shallot and cook until soft, about 3 minutes. Add the mushrooms and the apple and cook for 5 minutes, then stir in the calvados, scraping the bottom of the pot with a wooden spoon to dislodge any good brown stuff that might be clinging there. Stir in the cream and season with salt and pepper.

Once the mixture has come to a boil, add the mussels and cover. Cook for 10 minutes, or until all of the mussels have opened. Shake. Add the cooked bacon to the mussels. Cook for another minute. Shake again. Serve immediately.