This recipe is a classic dish from Normandy, in North-West France, and is a variation of the classic moules marinière using the cider produced in the region. Normandy recipes often contain one or more of the four Cs, calvados, Camembert, cider, and cream. Jersey has a longstanding common heritage with its closest neighbour. The fact it is part of the British Isles dates back to the time of Norman conquest, and for many hundreds of years the islanders toasted the reigning monarch not as King or Queen, but as the Duke of Normandy.

There is also a strong tradition of cider making in Jersey and for my recipe I am using the local La Robeline Cider. Since 2005, Richard and Sarah Matlock have been producing a champagne-style cider using a vintage French cider press shipped over from Normandy. The cider is purely fermented apple juice free from any additives and is bottle conditioned.

The apples are harvested from nearly 30 orchards in Jersey, striving to minimise their environmental impact. No chemicals are used in any of the orchards that are harvested for La Robeline cider. Some orchard owners have flocks of sheep which graze under the trees, while others have beehives or cut the grass for hay, and some just enjoy their orchards and allow La Robeline to harvest the apples each year.

Allow 400-650g of mussels per person for a generous portion. To prepare your mussels, first rinse with plenty of cold running water and throw away any with cracked or broken shells. Give any open mussels a quick squeeze, if they do not close immediately throw away as well as they are dead and should not be eaten. Using a small knife, scrape the shell to remove any barnacles or dirt and pull out any beards by tugging towards the hinge of the mussel shell. If you intend to cook later that day, store in a plastic container in the bottom of your refrigerator covered with a damp tea towel.

Moules à la Normande

(Serves four)

2kg prepared Jersey mussels

3 large banana shallots, peeled and very finely chopped

100g Jersey butter

75g streaky bacon, cut into fine strips

Large sprig of fresh thyme leaves

Bay leaf

500ml good quality dry cider

200ml thick Jersey cream

Splash of apple brandy (optional)

Small bunch of flat-leaf parsley washed and finely chopped

Freshly ground black pepper

Warm crusty bread

Heat half the butter in a large heavy-bottomed pan and add the shallots and bacon.

Carefully sauté until the bacon is cooked and the shallots are soft but not over browned.

Add the bay leaf and picked thyme leaves, then pour in the cider and apple brandy and bring to the boil. Reduce the volume by about half.

Tip the mussels into the pan and cover with a tight-fitting lid. Steam for three minutes until the mussels have all started to open and remove from the heat.

Add the remaining butter, cream and the parsley, and put back on the heat until the sauce starts to bubble. Stir to incorporate the butter.

Season with freshly ground black pepper and serve immediately, removing any mussels which have remained closed.