Mouclade
This is a slightly simplified recipe for a classic French moules dish
1 kg bag of mussels
125ml dry white wine
3 shallots, finely sliced
2 egg yolks
142 ml carton double cream (I think this is US 'heavy' cream)
1 tsp curry powder
half a lemon
Rinse the mussels, discarding any that won’t close when tapped. Put them in a large saucepan with the wine and shallots, bring to the boil, cover and steam for 3-4 minutes. Shake the pan from time to time until the mussels have all opened; throw away any that are still closed. Pour through a sieve, reserving the cooking liquid.
Mix the egg yolks with the cream and curry powder. Whisk this into the cooking liquid and reheat it gently without letting it boil. Season and add a squeeze of lemon. Divide the mussels between bowls and pour the sauce over. Serve with bread to mop up the sauce.
This is a slightly simplified recipe for a classic French moules dish
1 kg bag of mussels
125ml dry white wine
3 shallots, finely sliced
2 egg yolks
142 ml carton double cream (I think this is US 'heavy' cream)
1 tsp curry powder
half a lemon
Rinse the mussels, discarding any that won’t close when tapped. Put them in a large saucepan with the wine and shallots, bring to the boil, cover and steam for 3-4 minutes. Shake the pan from time to time until the mussels have all opened; throw away any that are still closed. Pour through a sieve, reserving the cooking liquid.
Mix the egg yolks with the cream and curry powder. Whisk this into the cooking liquid and reheat it gently without letting it boil. Season and add a squeeze of lemon. Divide the mussels between bowls and pour the sauce over. Serve with bread to mop up the sauce.
