La mouclade recipe | delicious. magazine

Name: La mouclade recipe | delicious. magazine
Ingredients: Small pinch saffron strands; 1.75kg mussels, cleaned and de-bearded (discard any open mussels that don’t close when firmly tapped); 120ml dry white wine; 25g butter; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; ½ tsp good-quality medium curry powder; 2 tbsp cognac; 2 tsp plain flour; 200ml crème fraîche; 3 tbsp chopped fresh parsley; Crusty French bread to serve

www.deliciousmagazine.co.uk

Rick Stein's la mouclade mussels dish combines this popular seafood with a creamy curry sauce. Perfect for a Valentine's Day double date?

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Ingredients

Small pinch saffron strands
1.75kg mussels, cleaned and de-bearded (discard any open mussels that don’t close when firmly tapped)
120ml dry white wine
25g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
½ tsp good-quality medium curry powder
2 tbsp cognac
2 tsp plain flour
200ml crème fraîche
3 tbsp chopped fresh parsley
Crusty French bread to serve