This classic dish of the northern apple-growing region of France, Normandy, has become a favorite all over the world. The freshest of mussels, with their salty taste of the sea, is the key to creating a memorable dish. Add a dash or two of Calvados with the crème Fraiche at the end for extra authenticity.
Serves: 4 – 6
Preparation Time: 20 minutes
Cooking Time: 11 minutes
Kcal per serve: 700
• 1 tbsp. butter
• 3 oz. dry-cured smoked bacon, diced
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 2 cups hard dry cider
• 1 tsp. fresh thyme, chopped
• salt and black pepper to taste
• 4 lb. mussels, scrubbed and de-bearded
• ¼ cup parsley, chopped
• ½ cup crème Fraiche
1. Set the InstantPot to Sauté (Normal) and add the butter. When hot add the bacon and sauté for 2 minutes. Add the
onion and garlic and sauté for another 2 minutes.
2. Add the cider, thyme, salt, and pepper and simmer for about 5 minutes, or until the liquid has reduced by half. Add
3. Secure the lid with the steam vent closed and set the pot to Manual (More/High) for 1 minute. When done do a quick release of the pressure and remove the lid.
4. Remove the mussels with a slotted spoon to a warm serving dish. Discard any unopened mussels.
5. Set the pot to Sauté (More/High). Add and stir in the parsley and crème Fraiche. Taste and season with salt and
pepper if desired. Bring the sauce to a boil. Switch the pot off.
6. Pour the sauce over the mussels.
If you need to store the fresh mussels for a day or two first remove them from any plastic packaging. Place them in a
bowl and cover with damp kitchen paper or a damp dishcloth. Place in the bottom of the fridge. Discard any that stay
open when firmly tapped.