Mouclade mussels
The finishing touch with the creamy, mild curry sauce is simply great.
EQUIPMENT (click pictures for details)
Ingredients
- 4 kg mussels
- 300 ml dry white wine
- 200 ml white Pineau des Charentes
- 40 gr unsalted butter
- 100 gr chopped shallots
- 2-3 pcs crushed garlic cloves
- 4-5 pcs parsley sprigs
- 2 pcs bay leaves
- 1 pc fresh thyme sprig
For the sauce
- 500 ml mussel stock
- 250 ml crème fraiche
- 3 pcs egg yolks
- 1 gr saffron
- 1 tsp curry powder
- 1 tbsp chopped parsley
Instructions
- Clean the mussels and cook them Marinière style.
- 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.
- 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.
- 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.
Notes
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.
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
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