Rick Stein’s la mouclade

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
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

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.

Recipe By

Rick Stein.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Boozy bakes and adult puds

Rick Stein’s Malaga raisin ice cream with Pedro Ximénez sherry

Give vanilla ice cream a grown up transformation with this Spanish inspired dessert recipe from...

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

Rick Stein’s Icelandic breaded lamb chops with spiced red cabbage

Rick Stein’s breaded lamb chop recipe hails from Iceland and is undeniably moreish. Serve alongside...

Save recipe icon Save recipe icon Save recipe

Mussel recipes

Dairy-free mussels mouclade

This mussels mouclade recipe is a dairy-free version of a classic dish from France. If...

Save recipe icon Save recipe icon Save recipe

Coconut milk recipes

Mussels in coconut broth

It only takes 15 minutes to rustle up this low-calorie Thai recipe. If you want...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine