Rick Stein’s la mouclade

Rick Stein’s la mouclade

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.

Rick Stein’s la mouclade

  • Serves icon Serves 4
  • Time icon 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

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
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Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Nutrition

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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Recipe By:

Rick Stein

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