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La Mouclade
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
A mouclade (or curried mussel soup) is an example of the Arabic influence on classic French cuisine (see also Merguez sausages).
Ingredients
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