Mouclade

Name: Mouclade (Mussels in White Sauce)
Cuisine: France
Ingredients: Salt and pepper; 2 tablespoons flour; Pinch of saffron or curry powder; Salt and pepper; 3 egg yolks; Pinch of saffron or curry powder; 5 fl oz (150 ml) double cream; Nutmeg; 8 cloves garlic, minced; 1 bayleaf; 1 handful parsley, chopped; 2 large onions, chopped; Thyme; 7 oz (200 g) butter; 6 shallots, chopped; 2 glasses white wine; 1 small onion, whole; 6 lb (2.75 kg) small mussels, well cleaned

Mussels in White Sauce

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This method of preparing mussels is found all over France: Mouclade and Moules Marinières are the two most popular ways of eating these little dreams.

Ingredients

6 lb (2.75 kg) small mussels, well cleaned
2 glasses white wine

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Put the mussels in a large saucepan with the wine, the small whole onion, 2 cloves garlic, the clove, nutmeg, some parsley, the bayleaf and thyme. Cook over a medium heat, covered, shaking occasionally until all the mussels have opened. Reserve the cooking liquid.

Remove the top shells of the