French Style Mouclade Mussels

Mussels can be a subject of discussion in our household. Is the French version better than the Belgian, or is it the other way around?

mouclade mussels pouring sauce

Well, we like them both ways and today we’ll share this traditional French dish which is not so well known but still popular in La Rochelle and Île de Ré, where it originates and where Yannick grew up.

Which mussels are best for mouclade?

A mouclade is made with bouchot mussels and bouchot is referring to a type of farming. 

The mussels grow on wooden stakes (known as “bouchots” in French), erected in the coastal area between the highest and lowest points reached by the water.

The Frenchies won’t like to hear this but It is not a sin to use regular mussels if you can’t find bouchots, which is the case for us in China. It is however important to have very fresh, meaty mussels.

It is time consuming to prepare a mouclade but it’s so good that it is worth it in the end. Start by cooking the mussels marinière style. The finishing touch with the creamy, mild curry sauce is simply great. This dish is on our list of finger-licking delights. 

Judge for yourself and let us know what you think.

mouclade mussels

Mouclade mussels

The finishing touch with the creamy, mild curry sauce is simply great.
3.67 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Fish & Seafood
Cuisine French
Servings 4 people
Calories 638 kcal

EQUIPMENT (click pictures for details)


For the sauce


  • Clean the mussels and cook them Marinière style.
    moules marinieres
  • When the mussels are open, strain the jus and keep to one side
  • Remove one shell of each mussel and arrange them on an oven proof tray.
    mussels on 1 shell
  • Bring 450 ml of mussel jus to the boil with the crème fraiche and the curry powder and simmer for 3 minutes.
  • Meanwhile, whisk 50 ml of mussel stock with the saffron and the egg yolks, then add it to the simmering mussel cream sauce.
    egg mix for sauce
  • Cook until the sauce thickens but don’t boil otherwise the yolks will scramble, and then pass through a sieve.
  • Season to taste with salt, pepper and add extra saffron or curry powder if required.
  • To finish the mouclade, pour the sauce over the mussels and warm in the oven. Sprinkle some parsley on top before serving.
    mouclade mussels pouring sauce


The egg yolk works as a thickening agent in the sauce but it remains a challenge for beginners to keep the temperature under 83°C to 84°C maximum.
Pineau des Charentes is an aperitif wine from the Charentes made with cognac and wine. If this sweet and fruity tasting wine is difficult to find in your region, it can be replaced with white wine.

Nutrition for 1 portion

Calories: 638kcalCarbohydrates: 27gProtein: 62gFat: 20gCholesterol: 172mgSodium: 1471mgFiber: 1gSugar: 3gVitamin A: 1181IUVitamin C: 44mgCalcium: 157mgIron: 21mg
Keyword mouclade, mussels
Tried this recipe?Let us know how it was! #culinaryambition


  1. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    1. Dear Ashok,
      Thanks for your nice words and hope you will enjoy many more of our recipes in the future!

  2. looks delicious, sure I am going to try

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