Normandy's Moules au Camembert

This is a comforting and indulgent twist on the traditional “Moules Marinières,” featuring creamy, melty Camembert cheese—a hallmark of Normandy’s culinary heritage and found by us after a quick sail across the channel to Hornfleur. The dish marries the briny sweetness of fresh mussels with the rich, earthy flavours of Camembert, making it a delightful choice for cosy winter dinners or festive meals.

 

The Normandy region of France is renowned for its dairy products, particularly its world-famous cheeses like Camembert, Pont-l’Évêque, and Livarot. This dish reflects the blending of Normandy’s coastal seafood bounty with its pastoral dairy tradition. Mussels have been a staple along the French coastline for centuries, often prepared in simple broths. The addition of Camembert brings a local flair, emphasising the region’s pride in its creamy, aromatic cheeses. Plus Hornfleur was where William the conquerer embarked on his conquest of England, a good place for us to return the favour and perform a quick culinary raid. 

 

In thos

Serves:4

Cooks in: 25 minutes

Difficulty: EASY

Ingredients

1.5 kg fresh St Austell mussels, cleaned and de-bearded
1 Camembert cheese (250g), rind removed and cut into small pieces
2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, finely chopped
200 ml dry white wine (preferably a French Muscadet or Sauvignon Blanc)
150 ml heavy cream
1 teaspoon fresh thyme leaves
Fresh parsley, chopped (for garnish)
Sea salt and freshly cracked black pepper
Coombeshead Sourdough or fries (for serving)

 

 

Process

Start by cleaning your mussels thoroughly. Rinse them under cold running water, ensuring any dirt or sand is washed away. Check each mussel carefully—discard any that are open and do not close when tapped, as these are not safe to eat. Once cleaned, set them aside.

Next, heat the butter in a large, heavy-bottomed pot over medium heat. Add the minced garlic and finely chopped shallot to the pot. Sauté them for about 2–3 minutes, stirring frequently, until they become soft and fragrant. Be careful not to let them brown too much, as this could introduce bitterness.

 

Once the garlic and shallots are ready, pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any delicious caramelized bits that may have stuck to the bottom. Bring the wine to a gentle simmer, allowing it to reduce slightly for a minute or two. This will help concentrate the flavor and form a base for the sauce.

 

Add the cleaned mussels to the pot, cover it with a tight-fitting lid, and increase the heat slightly. Let the mussels steam for about 5–7 minutes, shaking the pot occasionally to ensure they cook evenly. After a few minutes, the mussels will begin to open. At this point, discard any mussels that remain closed, as they may not be safe to eat.

 

Once the mussels are open, use a slotted spoon to carefully remove them from the pot, leaving behind the cooking liquid. Place the mussels in a warm bowl and set aside. Now, reduce the heat and add the heavy cream and the pieces of Camembert cheese to the pot with the cooking liquid. Stir gently as the cheese melts into the cream, creating a smooth, velvety sauce. Keep stirring until the cheese is fully incorporated, and the sauce thickens slightly.

 

Season the sauce with salt and freshly cracked black pepper to taste. Depending on your preference, you can add a little extra thyme here, or reserve it for garnishing later.

 

Return the mussels to the pot, and gently toss them in the creamy Camembert sauce, making sure they are well-coated. Allow them to heat through for another minute or two, soaking up the flavour of the sauce.

 

Finally, serve the mussels in a large bowl, making sure to spoon plenty of the creamy sauce over them. Garnish with a sprinkling of fresh parsley and a few sprigs of thyme for a fragrant touch. This dish is best served immediately, accompanied by a fresh baguette to soak up the luxurious sauce, or perhaps some crispy fries to enjoy the ultimate French seaside experience.

 

The combination of sweet, briny mussels and rich, earthy Camembert cheese in this dish is a perfect reflection of the land and sea that define the Normandy region of France. The smooth, creamy sauce made with the melting cheese beautifully complements the mussels’ natural brininess, creating a dish that feels indulgent yet comforting. The simplicity of the ingredients—just a few fresh, local elements—results in a flavorful and satisfying meal that is both rustic and elegant. Moules au Camembert is a true celebration of Normandy’s culinary heritage, offering the best of both the sea and the fields in one dish.

 

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