First Course

Chicken Liver Mousse with Pomegranate Seeds and Mustard

This mousse can be made for a dinner party, for a picnic lunch, or just to eat straight out of the fridge with a spoon. It’s a fairly simple recipe. The recipe calls for Calvados, but if you don’t have Calvados or apple brandy, you can use Grand Marnier, or another liquor. The mousse needs to be made a few hours before serving, and it is even better after a day or two in the fridge. I like serving it with pomegranate seeds and whole grain mustard on baguette slices.


Chicken Liver Mousse, makes enough for 8-10 people as an appetizer


4 tbsp. unsalted butter

3 shallots, chopped

3 cloves garlic, minced

1 tsp. fresh thyme

1 lb. chicken livers, trimmed

1/4 cup Calvados or apple brandy

1/4 cup heavy cream

1/2 tsp. ground black pepper

Whole grain mustard (optional)

1 Pomegranate (optional)

Baguette slices for serving


In a large saucepan, melt the butter over medium-high heat. Add the shallots and a dash of salt. Sauté until the shallots have softened, about 3-5 minutes. Add the garlic and thyme and cook for another minute. Add half of the chicken livers, season with salt, and cook until they are browned on the outside, but pink on the inside, about 8 minutes. Transfer livers and onions to a food processor and let cool. Add the rest of the chicken livers to the pan and repeat.


When all of the chicken livers are cooked, add them to the food processor. Add the Calvados to the pan to deglaze. Stir for a minute and then transfer to the food processor.  Add heavy cream and pepper. Process on high speed until well-blended. Taste for seasoning. Transfer to a serving dish and place in the fridge for a few hours. Serve at room temperature with slices of baguette, mustard, and the pomegranate seeds (if using).




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