La Mouclade from Tony Bilson's Recipe Book by Tony Bilson
A mouclade (or curried mussel soup) is an example of the Arabic influence on classic French cuisine (see also Merguez sausages).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 kg small black mussels
- 2 fresh chillies, finely sliced, or to taste
- 300 ml cream
- 2 sprigs thyme
- 2 sprigs marjoram
- 2 tbl chopped fresh coriander
- 1 tsp ground cardamom
- 8 cloves garlic, crushed
- 150 g mirepoix
- 750 ml fish stock
- 1 bay leaf
- 100 g butter
- 1 tsp cumin
- 1 tsp fenugreek
- 20 g ginger, peeled and chopped
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