This classic dish of the northern applegrowing 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 the 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 dish cloth. Place in the bottom of the fridge. Discard any that stay
open when firmly tapped.