La Mouclade

Preparation info
  • Serve

    six

    people
    • Difficulty

      Easy

Appears in
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About

A mouclade (or curried mussel soup) is an example of the Arabic influence on classic French cuisine (see also Merguez sausages).

Ingredients

  • 2 kg small black mussels
  • 150 g mirepoix
  • 8

Method

Soften the mirepoix, garlic, ginger and chillies in the butter over a gentle flame. When melted add the spices, herbs and fish stock. Bring to the boil. Add the scrubbed and cleaned mussels, cover the pot with a tight lid and boil for seven minutes. Allow to cool.

Remove the mussels from their shells and return to the liquid. Pass everything through the finest blade of a food mill. Rehe