Mouclade - curry flavored mussel stew from Charente
Preparation time: 10 min
Cooking time: 20 min
- 4 lb mussels
- 2 finely chopped shallots
- 1 chopped garlic clove
- 5 fl. oz. white wine
- 5 fl. oz. Pineau des Charentes fortified wine
- 2 tsp. butter
- 5 oz sour cream
- 3 egg yolks
- 1 tsp. curry powder
- 1 lemon
Clean the mussels, if needed.
Melt the butter in a sauté pan over medium heat and add the shallots and garlic.
Sweat for 2 min. then add the mussels, white wine and the Pineau.
Increase the heat to 2/3 of the maximum power of your stove and cover.
When the mussels start to open, remove them from the pan and discard the half shells that don’t contain any mussels. Set aside.
Strain the cooking liquor, add this back into the pan and reduce by 1/3.
In a bowl, combine the cream, the egg yolks and the curry powder and whisk into the cooking liquor over low heat.
Remove the sauce, arrange the mussels in a single layer in the sauté pan off the heat and pour over the warm sauce. Squeeze over the lemon juice and serve immediately.
Tips: you can oven bake the dish to brown the mussels.