La Mouclade
Rick Stein
Serves 4
Preparation Time Less than 10 mins
Cooking Time 10 to 30 mins
good pinch saffron
15ml / 1 Tbsp warm water
1.75kg / 4 lb mussels, cleaned
110ml / 4fl oz dry white wine
25g / 1oz butter
1 small onion, chopped
2 cloves of garlic, chopped finely
2.5ml / 1/2 tsp medium curry powder
30ml / 2 Tbsp cognac
10ml / 2tsp plain flour
200ml / 7fl oz crème fraîche
salt and freshly ground black pepper
45ml / 3 Tbsp chopped parsley
Put saffron in a small bowl with water.
Put mussels and wine in a large pan, cover and cook over high heat for
3-4 minutes, shaking pan occasionally until mussels have opened.
Tip mussels into colander set over a large bowl to catch juices. Discard
any mussels that have not opened. Transfer mussels to serving bowl and
keep warm.
Melt butter in a pan, add onion, garlic and curry powder and cook gently
for 2-3 minutes. Add cognac and cook until almost all liquid has
evaporated.
Stir in flour and cook for 1 minute. Stir in saffron liquid and almost
all mussel liquor (the last bit may contain grit). Simmer for a further
3 minutes. Season, stir in parsley and pour sauce over mussels.
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