Name: La Mouclade
Yield: Serve six people
Cuisine: French
Ingredients: 2 sprigs marjoram; 2 kg small black mussels; 1 bay leaf; 750 ml fish stock; 300 ml cream; 20 g ginger, peeled and chopped; 2 fresh chillies, finely sliced, or to taste; 150 g mirepoix; 8 cloves garlic, crushed; 100 g butter; 1 tsp fenugreek; 1 tsp ground cardamom; 1 tsp cumin; 2 tbl chopped fresh coriander; 2 sprigs thyme

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

Oceania
Asia
Europe
Australia
Saudi Arabia
France
Fish course
Pescatarian
Mediterranean
Soup
Gluten-free

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

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