Mussels Fecamp Style Recipe

Serves/Makes: 1 pound of mussels in the shell per person


  • Large mussels
  • 7 tablespoons (100 ml) cider

  • Celeriac salad
  • Salad of celeriac
  • Vinaigrette
  • Mayonnaise
  • Herbs, very finely chopped (comprising if possible ordinary parsley, French parsley, tarragon and chives)
How to cook Mussels Fecamp Style:
  • Heat the mussels in a deep pan with cider.
  • When they have all opened, take them out of their shells and strain the cooking liquid.
  • Prepare separately a salad of celeriac with vinaigrette.
  • Arrange this in the bottom of a salad dish and cover it with the mussels.
  • Take some mayonnaise and dilute it slightly with some of the strained cooking liquid.
  • Put the mayonnaise over the mussels.
  • Sprinkle on top some very finely chopped herbs.


The Mussels Fecamp Style is unusual recipe, wich is suitable for large mussels. The French name of this recipe is Moules a la Fecampoise.
The general guideline commonly used when buying mussels is to allow one pound (450 g) of mussels in the shell per person for a main dish and one-half pound (225 g) per person for a side dish or appetizer.

This recipe for Mussels Fecamp Style serves/makes: 1 pound of mussels in the shell per person

The Mussels Fecamp Style Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Salad (more Salad recipes)
Cuisine: French (more French recipes)

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