Mouclade (mussels with spiced cream)
- Mary Cadogan
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.6 out of 5.15 ratingsRate
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Expand your seafood horizons with this French-inspired recipe for mussels in a curry powder-spiced cream sauce. It's not as difficult as you might think
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Ingredients
Nutrition
Units:
MetricUS
-
2kg fresh mussel
-
150ml dry white wine
-
2 shallots
finely chopped
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25g butter
-
1 tsp plain flour
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1-2 tsp curry paste
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100g crème fraîche
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chopped parsley
to serve
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Nutrition: per serving
-
kcal285
-
fat18g
-
saturates10g
-
carbs6g
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sugars0g
-
fibre1g
-
protein19g
-
salt1.27g
low
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Method
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step 1
Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
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step 2
Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
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step 3
Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don’t add salt, as the mussel juices will be salty enough.
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step 4
Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.
Recipe from Good Food magazine, November 2005
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A star rating of 4.6 out of 5.15 ratings
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