Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

La Mouclade

Yield: 1 servings

Ingredients and directions for this recipe

A good pinch of saffron
1 3/4 kg Mussels; cleaned
120 ml Dry white wine
25 g Butter
1 sm Onion; chopped
2 Garlic cloves; finely
-chopped
Half a tsp medium curry
-powder
2 tb Cognac
2 ts Plain flour
200 ml Creme fraiche
3 tb Chopped parsley
Salt and freshly ground
-black pepper

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.

See also:
Previous recipe La Mere Blanc's Mini Potato Pancakes W/minted Sour Cream And
Next recipe La Parilla Authentic Guacamole

Or try one of these recipes:
Earth Oven Roast Pig
Planter's Punch - Jamaica Style