Moules à la crème
Moules à la crème
Excellent moules can be enjoyed in the small coastal town of Barfleur in Normandy. The place nestles romantically on the banks of a small bay. There are some restaurants in the harbour that all have moules à la crème on their menu. They can be eaten traditionally with crème, or “pimped up” with cider or calvados. Norman milk products have an excellent reputation, the taste is convincing, this is certainly due to their relatively high fat content, the consistency of the cream is unsurpassed and gives all dishes a soft aroma.

Moules à la Crème


Ingredients for 4 Persons:

  • 2 KG mussels
  • 300 G crème fraîche
  • 60 g butter
  • 6 shallots
  • 1 clove of garlic
  • some salt and pepper
  • 125 ML Cidre Douce
  • 300 ML water (if required)


Wash the mussels well and put them aside. Chop the chalots and garlic into small cubes and sauté them in a large pan with butter until glazed. Stir in the crème fraîche and simmer over low heat. Add cider.
Pass the mussels through the broth until they all get a little bit of the sauce, and so the taste may take on.
Cover the pot and steam the mussels for about 15 minutes at medium heat.
Matching: Good French fries and/or baguette. It is recommended to drink a cool cider or white wine.

Recipe tastefully analyzed and written down in: Barfleur, Restaurant La Marée

über den Autor


Mathias Guthmann schreibt unter anderem für kulinarische Zeitschriften und den Schachsport. Seine Essays, Reiseberichte und Kurzgeschichten haben eine hohe Reichweite und werden in verschiedensten Fachmagazinen, auch international, publiziert. In der freien Wirtschaft berät der Autor eine Firma zu PR-Strategien.

Kommentar schreiben