Sole normande aux moules

Name: Sole normande aux moules
Total time: 50 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 4 whole sole; 500 g (1 lb 2 oz) mussels, cleaned; 250 g (9 oz) button mushrooms, sliced; 200 ml (¾ cup + 1 tbsp) dry white wine; 300 ml (1¼ cups) heavy cream; 2 shallots, chopped; 50 g (3½ tbsp) butter

Normandy sole with mussels

⏱ 50 minServes 4Hard340 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4whole sole
500 g (18 oz)mussels, cleaned
250 g (9 oz)button mushrooms, sliced
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)heavy cream
2shallots, chopped
50 g (2 oz)butter

4 whole sole
500 g (18 oz) mussels, cleaned
250 g (9 oz) button mushrooms, sliced
200 ml (¾ cup) dry white wine
300 ml (1¼ cups) heavy cream
2 shallots, chopped
50 g (2 oz) butter

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (30 cm / 12 in)

1 saucepan (18 cm / 7 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Steam the mussels open with the white wine and shallots for 5 minutes, then strain, keeping the juice.
Shell most of the mussels, keeping a few for garnish.
Cook the mushrooms in butter for 5 minutes.
Poach the sole gently in the simmering mussel juice for 8 minutes.
Set aside and reduce the juice with the cream for 5 minutes.
Add the mussels and mushrooms, spoon over the sole and serve hot.