They say an apple a day keeps the doctor away—so does sipping calvados count?
A potent liqueur made from apples, calvados is named for the region in Basse-Normandie, France, where it’s been produced since the 16th century. It’s distilled from cider that can contain as many as 100 different varieties of the fruit, ranging in flavor from sweet to tart to bitter. Once the cider has been transformed into a clear, colorless fruit brandy (more formally known as eau de vie) the liquid is poured into oak barrels and aged for at least two years.
Around the 19th century, the “café-calva”—a cup of freshly brewed coffee accompanied by a small glass of calvados—became resoundingly popular with working-class tipplers, and it’s still served in French bistros and cafes today. (If you want to try it, however, chances are you’ll have to order off the menu, as the concoction is largely unknown outside of the country.) Pommeau—a blend of calvados and non-alcoholic cider, served chilled—is another popular drink.
But calvados isn’t just for cocktails. Indeed, Norman cooks have long used the brandy to create savory sauces for chicken, pork, and veal dishes, as well as to flavor hearty stews—and even ice cream! Here, Grand Circle Program Director Mireille Barten shares a favorite recipe, which combines calvados, butter, bacon, and cream to accompany fresh local moules (mussels). Be sure to serve them with a crusty baguette (or two!) to sop up every drop of the deliciously decadent sauce …
Moules á la Normande
Ingredients:
4 lbs mussels, washed and de-bearded
4 Tbsp. butter
3 slices bacon, cooked and diced
1 garlic clove, minced
2 golden shallots, thinly sliced
3 sprigs fresh thyme
1 apple, cored, peeled, and diced
1/3 cup calvados (or other apple brandy)
1 cup heavy cream
Salt and pepper, to taste
2 Tbsp. parsley, roughly chopped
Preparation
- Clean mussels twice in cold water to remove traces of sand, discarding any that are open and do not squeeze shut when tapped or pressed.
- In a pot large enough to hold all the mussels, heat butter over medium heat until it foams.
- Add the bacon, garlic, and shallots and cook until shallots are soft, about 3 minutes.
- Add apple and cook for an additional 5 minutes.
- Stir in calvados and cream, adding salt and pepper to taste.
- When mixture comes to a boil, add mussels and cover. Cook for 10 minutes, or until all of the mussels have opened.
- To serve, transfer mussels to a large bowl and garnish with chopped parsley.
Serves: 4
Enjoy the opportunity to sample calvados—as well as cider, pommeau, and other apple-based beverages produced in northern France—on our Seine: Paris to Normandy River Cruise vacation.