Steamed mussels with curry, leeks and saffron cream
- March 2012
- Serves 4
- Takes 30 minutes to make, 15 minutes to cook
This recipe, known as mouclade in France, is traditionally made with shallots, white wine and cream but we’ve added leeks and, instead of wine, a dry cider. Lots of crusty French bread is essential for mopping up all the juices.
We’ve got a similar recipe for mouclade from Rick Stein, too.
- 24.4g (14.1g saturated)
- 9.9g (2.2g sugars)
Cider works just as well with this wonderful dish as in it. However, if it’s wine you want, go for a juicy, lively South African Chenin Blanc.
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