Mussels in cream with Fine Champagne Napoleon Brandy

June 26th, 2015 Posted by Recipes No Comment yet


  • 2kg fresh mussels
  • Half a litre of double cream
  • 2 finely chopped shallots
  • 1 cup Fine Champagne Napoleon Brandy
  • 50g finely chopped parsley
  • 30cl dry white wine


Clean the mussels with cold water and drain them out. Put the wine and shallots in a large saucepan. Cook until reduced to a cup of liquid then add the mussels and cook them covered on high heat for 5 minutes until the mussels are fully opened. Add the double cream and cook again until it is boiling, add the Fine Champagne Napoleon Brandy, get it to the boil once more and stop cooking. Add the parsley to the saucepan and serve straightaway in soup plates. To be accompanied with French Fries or Pommes Allumettes.

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