La mouclade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A good pinch of saffron | ||
| 1¾ | kilograms | Mussels; cleaned |
| 120 | millilitres | Dry white wine |
| 25 | grams | Butter |
| 1 | small | Onion; chopped |
| 2 | Garlic cloves; finely chopped | |
| Half a tsp medium curry powder | ||
| 2 | tablespoons | Cognac |
| 2 | teaspoons | Plain flour |
| 200 | millilitres | Creme fraiche |
| 3 | tablespoons | Chopped parsley |
| Salt and freshly ground black pepper | ||
Directions
1 Put the saffron into a small bowl and moisten with 1 tbsp warm water.
Place 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 them into a colander set over a bowl to catch all the cooking liquor and discard any that haven't opened. 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 and 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.
4 Gradually stir in the saffron liquid and all but the last tablespoon or two of the mussel cooking liquor, which might contain some grit.
5 Bring the sauce to a simmer and cook for 2-3 minutes. Add the cream and simmer for a further 3 minutes, until slightly reduced.
6 Season to taste, stir in the parsley and then pour the sauce over the mussels. Stir them together gently and serve with plenty of French bread.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.