Le trou's mouclade

Yield: 1 servings

Measure Ingredient
3 quarts Mussels, cleaned
6 tablespoons Unsalted butter (75g)
6 \N Shallots, chopped fine
\N \N Bouquet garni (celery, bay leaf, thyme, parsley stems)
1 cup White wine (240ml)
½ teaspoon Saffron threads
1 cup Heavy cream (240ml)
1 tablespoon Fresh parsley, chopped
1 \N Clove garlic, mashed

This one is almost enough to get me off my duff and over to the coast to gather some mussels.

Robert Reynolds, chef/owner of Le Trou Restaurant Francais in San Francisco provides this recipe. He has used it as a vehicle for teaching his students about saffron's special qualities. This recipe originated in the French Bordeaux region.

Steep threads in wine for 30 minutes. Saute 6 shallots in butter until limp. Add Bouquet garni and wine. Simmer for 1 minute. Add cleaned mussels, cover pan with tight-fitting lid, and steam mussels open, shaking pan occasionally. Check after 3 minutes. Remove opened mussels and set in colander over a bowl to catch their juices.

Discard any mussels not opened after 6 minutes. Saute remaining shallots in butter until limp. Add mussel juice and cream and reduce to desired consistency. Add parsley and garlic, then toss mussels in sauce until well coated. Serve in soup bowls.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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