La mouclade recipe

Name: La mouclade recipe
Total time: 30 min
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?

View full recipe on www.deliciousmagazine.co.uk

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.

Share this recipe:

Cooking tools:

Pan
Colander
Mixing bowl
Serving bowl
Spoon
Whisk
Wooden spoon
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Stove
Ladle
Kitchen scale

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