Mouclade
Created by sean, Tuesday, 28 March 2006
Description
The best mussel dish in the world.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
2-3
- 50g butter
- 3 shallots, peeled and sliced
- 1large clove garlic, peeled and sliced
- 1 dsp Madras curry powder
- 1 glass dry sherry(or whatever)
- 1.5kg cleaned mussels
- 25g softened butter
- 1tbsp flour
- Pinch saffron stamens if you've got them
- 100ml milk
- 150ml whipping cream
- squeeze lemon juice
Method/steps
- Melt the first lot of butter.
- Fry the shallots and garlic gently until soft.
- Add the curry powder, and cook for a few minutes.
- Pour in the sherry (or white wine, or cider), turn up the heat and get it bubbling vigorously.
- Tip in the mussels and hoosh them about until opened.
- Tip the whole lot into a colander over another pan. Leave to drain.
- Strain the juices into a clean pan.
- Half shell the mussels.
- Reheat the broth and allow to simmer. Mix the second lot of butter and the flour together, then whisk into the broth a bit at a time.
- Add the saffron, cream and milk, bring back to a simmer and cook for five minutes.
- Add lemon juice to taste.
- Lob the mussels back in and warm through.
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