Steamed mussels with curry, leeks and saffron recipe
This recipe, known as mouclade in France, is traditionally made with shallots, white wine and cream but we've added leeks and, instead of wine, a dry cider.
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 www.deliciousmagazine.co.uk.
Cooking tools:
- Colander
- Stove
- Saucepan
- Pot
- Mixing bowl
- Serving bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Spoon
- Pepper mill
Ingredients
- Large pinch of saffron strands
- 50g unsalted butter
- 1 small leek, thinly sliced
- 1 fat garlic clove, crushed
- 1 tsp medium-hot curry powder
- Pinch of cayenne pepper
- 2 tbsp brandy
- 2kg fresh, rope-grown mussels, cleaned
- 120ml dry cider
- 2 bay leaves
- 1 tbsp plain flour
- 100ml crème fraîche or double cream
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
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