This dish is made with lots of seasonal produce including Jersey Royals and local asparagus. The secret however is the homemade pesto which is well making the effort to make. You can keep it in the fridge for up to a week. You can use it to make delicious pasta with pappardella ribbons. Mix with a little cream for a tasty sauce to serve with salmon or chicken. If you use vegetarian Parmesan today’s recipe will be suitable for vegetarians.
Moules à la Normande are a variation of the classic Moules marinière using the cider produced in the region. Some recipes use mushrooms and some bacon which is how I like mine. We have a long tradition of cider making in the Channel Islands. For my recipe I am using 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.
This is the time of year for the arrival of the first game if you are lucky enough to live near a shoot, and for foraged wild mushrooms, but please don’t pick any without suitable advice. It is also the season for shellfish mussels, oysters, and scallops, and we are lucky the waters around Jersey are perfect for all of these as they are some of my favourite ingredients.