MAIN INGREDIENTS
Moules à la crème Normande is a traditional mussel dish originating from Normandy. It's made with mussels in a creamy sauce consisting of butter, cream, onions, garlic, shallots, cider, parsley, salt, and pepper. The onions, shallots, and parsley are sautéed in butter, then mixed with the washed mussels.
The combination is covered with cider and seasoned with pepper, then cooked until the mussels open. They're then removed, and the sauce is reduced and mixed with the cream. Finally, the mussels are mixed with the sauce, and the dish is then usually served with accompaniments such as fries or bread for mopping up the juices.
Sole à la Normande is a traditional dish originating from Normandy. It's made with a combination of sole fillets, onions or shallots, parsley, salt, pepper, and cider. The fillets are seasoned, rolled, and placed into buttered dishes with onions or shallots, parsley, and cider to poach for about 20 minutes.
The rich sauce Normande, consisting of butter, flour, egg yolks, cream, and lemon juice is then poured over the fillets, and the dish is garnished with shrimps, mussels, oysters, button mushrooms, cubes of fried bread, and (optionally) truffle slices.
MAIN INGREDIENTS
Marmite dieppoise is a traditional fish stew originating from Dieppe on the Normandy coast. The fish stew is usually made with a combination of scallops, prawns, mussels, salmon or monkfish, mushrooms, heavy cream, shallots, white wine, thyme, bay leaves, and parsley.
The dish is traditionally made in a marmite – a covered earthenware or metal pot. The shallots, thyme, bay leaves, wine, and mussels are brought to a boil and simmered for a few minutes. The unopened mussels are discarded, while those that have opened are set aside to cool.
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