Rick Stein’s la mouclade

Name: Rick Stein’s la mouclade
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: Small pinch saffron strands; 1.75kg mussels, cleaned and de-bearded (discard any open mussels that don’t close when firmly tapped); 120ml dry white wine; 25g butter; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; ½ tsp good-quality medium curry powder; 2 tbsp cognac; 2 tsp plain flour; 200ml crème fraîche; 3 tbsp chopped fresh parsley; Crusty French bread to serve

Easy
August 2015

Easy
August 2015

Serves 4
Hands-on time 30 min

Rick Stein’s mussels dish, a famous recipe from La Rochelle on the west coast of France, combines the seafood with a creamy curry sauce.

Nutrition: per serving

Calories: 405kcals
Fat: 28.5g (17.2g saturated)
Protein: 21.9g
Carbohydrates: 9.3g (2.7g sugars)
Fibre: 1.5g
Salt: 1.2g

Nutrition: per serving

Calories: 405kcals
Fat: 28.5g (17.2g saturated)
Protein: 21.9g
Carbohydrates: 9.3g (2.7g sugars)
Fibre: 1.5g
Salt: 1.2g

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Ingredients

Small pinch saffron strands
1.75kg mussels, cleaned and de-bearded (discard any open mussels that don’t close when firmly tapped)
120ml dry white wine
25g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
½ tsp good-quality medium curry powder
2 tbsp cognac
2 tsp plain flour
200ml crème fraîche
3 tbsp chopped fresh parsley
Crusty French bread to serve

Small pinch saffron strands
1.75kg mussels, cleaned and de-bearded (discard any open mussels that don’t close when firmly tapped)
120ml dry white wine
25g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
½ tsp good-quality medium curry powder
2 tbsp cognac
2 tsp plain flour
200ml crème fraîche
3 tbsp chopped fresh parsley
Crusty French bread to serve

Method

Put the saffron in a small bowl and wet it with 1 tbsp warm water. Put the mussels and wine in a large pan, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened.
Tip the mussels into a colander set over a bowl to catch all the cooking liquid (discard any that remain closed). Transfer the mussels to a large serving bowl and keep warm.
Melt the butter in a pan, add the onion, garlic and curry powder, then cook gently without browning for 2-3 minutes. Add the cognac and cook until it has almost all evaporated, then stir in the flour and cook for 1 minute. Gradually stir in the saffron liquid and all except the last 1-2 tbsp of the reserved mussel cooking liquid (which may contain some grit or sand).
Bring the sauce to a simmer, then cook for 2-3 minutes. Add the crème fraîche and simmer for a further 3 minutes or until slightly reduced. Taste and season, stir in the parsley, then pour the sauce over the mussels. Serve with plenty of crusty French bread.

Method

Put the saffron in a small bowl and wet it with 1 tbsp warm water. Put the mussels and wine in a large pan, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened.
Tip the mussels into a colander set over a bowl to catch all the cooking liquid (discard any that remain closed). Transfer the mussels to a large serving bowl and keep warm.
Melt the butter in a pan, add the onion, garlic and curry powder, then cook gently without browning for 2-3 minutes. Add the cognac and cook until it has almost all evaporated, then stir in the flour and cook for 1 minute. Gradually stir in the saffron liquid and all except the last 1-2 tbsp of the reserved mussel cooking liquid (which may contain some grit or sand).
Bring the sauce to a simmer, then cook for 2-3 minutes. Add the crème fraîche and simmer for a further 3 minutes or until slightly reduced. Taste and season, stir in the parsley, then pour the sauce over the mussels. Serve with plenty of crusty French bread.

Recipe By

Rick Stein.

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