Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce.
Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the heavy cream and gently bring up to the boil. Season.
Serve the mussels piping hot with crusty bread.
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