La Mouclade Vendéenne

Mussel Stew with Saffron and Cream

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

French Regional Cooking

By Anne Willan

Published 1981

  • About

Tradition has it that the farming of mussels in the Vendée dates back to 1237, when an Irish skipper, Patrick Walton, was shipwrecked on the coast. He managed to swim ashore and began to hunt and fish. Soon the sticks supporting the nets of his bird-trap were covered with huge mussels, much larger than those growing on the rocks. Mussels are still cultivated in the same way. ‘Moucle’ is the local name for mussel, and mouclade draws on the best local ingredients: butter, cre