La Mouclade

A Charentais dish of mussels

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

I first ate mouclade in the Restaurant de la Marée at La Rochelle, a long-established seafood restaurant which is situated not merely near but actually in the wholesale fish market. Despite the lunch-time bustle as some sixty people tackled platters of seafood (which were correctly called Grande Sélection de Fruits de la Mer, each containing fifteen different seafoods and measuring up to a metre in length), I was able to ask whether their mouclade contained saffron. The answer was that when