Mouclade recipe? (french)?!


Question: its a french mussle recipe.
i know ingredients but forgot exact method.

mussles
garlic
parsley
white wine
onion
curry paste
cream


plz help!


Answers: its a french mussle recipe.
i know ingredients but forgot exact method.

mussles
garlic
parsley
white wine
onion
curry paste
cream


plz help!

La Mouclade Ingredients
A good pinch of saffron Half a tsp medium curry
1 3/4 kg Mussels; cleaned 2 tb Cognac
120 ml Dry white wine 2 ts Plain flour
25 g Butter 200 ml Creme fraiche
1 sm Onion; chopped 3 tb Chopped parsley
2 Garlic cloves; finely Salt and freshly ground

Instructions for La Mouclade
1 Put the saffron into a small bowl and moisten with 1 tbsp warm water. Place the mussels and wine in a large pan, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened. 2 Tip them into a colander set over a bowl to catch all the cooking liquor and discard any that havent opened. Transfer the mussels to a large serving bowl and keep warm. 3 Melt the butter in a pan, add the onion, garlic and curry powder and cook gently without browning for 2-3 minutes. Add the cognac and cook until it has almost all evaporated, then stir in the flour and cook for 1 minute. 4 Gradually stir in the saffron liquid and all but the last tablespoon or two of the mussel cooking liquor, which might contain some grit. 5 Bring the sauce to a simmer and cook for 2-3 minutes. Add the cream and simmer for a further 3 minutes, until slightly reduced. 6 Season to taste, stir in the parsley and then pour the sauce over the mussels. Stir them together gently and serve with plenty of French bread.

Here is the recipe of Mouclade.
http://www.globalgourmet.com/food/specia...

Ingredients
5 shallots, roughly chopped
400ml dry white wine Chardonnay, Sauvignon Blanc
1 tbsp white wine vinegar
1 thyme sprig
1 bay leaf
3kg mussels, washed and scrubbed, beards removed, shells tightly closed

Sauce
150g butter
3 shallots, finely chopped
2 tbsp plain flour
1 pinch saffron threads
200ml double cream
10g parsley, finely chopped

Put the shallots in a large saucepan with the wine, vinegar, thyme and bay leaf and bring to the boil.
Add the mussels, cover and cook over a high heat for 3-4 minutes, shaking vigorously from time to time, until all the shells have opened. Take the pan off the heat and remove the mussels with a slotted spoon, reserving the broth. Take the mussels out of their shells and place in a large baking dish; set aside.
For the sauce, melt the butter in another pan and sweat the shallots for 4-5 minutes until soft and transparent. Stir in the flour and while it is bubbling, add a ladleful of the mussel broth and the saffron threads, stirring continuously. Add the cream and strain in the remaining broth; simmer for 5-10 minutes until it is of a coating consistency. Add the parsley and season. Spoon the sauce over the mussels and put under a hot grill for about 5 minutes until it is bubbling.


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