Mouclade

Name: Mouclade
Ingredients: 2 kg mussels, scrubbed and prepared; 300 ml dry white wine; 60 g butter; 100 g shallots, finely chopped; 1 clove garlic, crushed; 1 tsp curry paste; 1 pinch saffron threads; 35 g plain flour; 200 ml crème fraîche; 1 tbsp chopped fresh parsley; salt and pepper; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This is a spicy treatment of mussels, using saffron and curry spices such as cumin and coriander. The sweetish flavour of mussels works well with these soft spices and the result you are after is more korma than vindaloo.

Ingredients

2 kg mussels, scrubbed and prepared
300 ml dry white wine
60

Fish course
Pescatarian
Spicy

Method

Bring the mussels to the boil in the white wine - use a lidded pan so that the steam from the boiling liquid cooks the mussels that are not submerged. As soon as the shells open the mussels are ready, so have a sieve or colander set in a bowl or container handy and drain the mussels (reserve the cooking liquor, as it will form the base of the sauce). If mussels will stil