La Mouclade
- 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.
Converted by MC_Buster.
Recipe by: Food & Drink
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
