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Mussels with apple and calvados in a jar

A Brittany classic, this dish by Rachel Khoo is delicious on a baguette with drinks or for lunch!
mosselen met appel en calvados


  • 1 kg mussels
  • 200 gram unsalted butter
  • 50 ml calvados
  • 1 shallot very finely chopped
  • 1 small apple diced
  • 2 el bladpeterselie mince
  • sea salt
  • milled white pepper
  • 1 baguette


  • Melt the butter in a pan and skim off the white foam so you get clarified butter
  • Pour the calvados into a mussel pan and add the mussels as soon as the liquor begins to steam
  • Cook the clams until all the shells are open. Shake the pan in between so that the heat is evenly distributed.
  • Laat de mosselen even afkoelen en haal ze dan uit de schelp
  • Allow the mussels to cool briefly, then remove them from the shells
  • Turn the heat low and stir everything well, then stir in the parsley
  • Divide the mussels among the jars and pour the clarified butter over them
  • Let them cool or refrigerate until the butter has come to room temperature
  • The original dish can be found in My French Kitchen by Rachel Khoo"
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