Mussels like in Normandy - Prince & Dingemanse
Melt a knob of butter in a saucepan. Sauté half of the onions and the garlic in it over low heat.
Ingredients
- 2 kilograms Prins & Dingemanse mussels
- 1/2 bunch flat-leaf parsley, chopped
- Knob of butter
- 200 milliliters heavy cream
- 2 tablespoons calvados
- 300 milliliters dry white wine
- 2 onions, finely chopped
- Pepper
- 1 green apple, diced
- Salt
- 2 cloves garlic, chopped
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