Mussels In Cream Sauce (Mouclade à la crème)
June 17, 2017
"This recipe comes from a wonderful cookbook which my mother gave to me many years ago."
- Serving Size: 1 (1323.2 g)
- Calories 1372
- Total Fat - 64 g
- Saturated Fat - 30.3 g
- Cholesterol - 412.7 mg
- Sodium - 3043.4 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 0.4 g
- Sugars - 1.6 g
- Protein - 123.8 g
- Calcium - 435.3 mg
- Iron - 40.5 mg
- Vitamin C - 87.3 mg
- Thiamin - 1.7 mg
Heat oven to moderate 180c 350F
Scrape and wash the mussels thoroughly, using several changes of water. Drain thoroughly making sure no sand remains on the shells.
Put the mussels in a large pan, add the white wine, thyme bay leaf, parsley and dash of pepper.
Bring to boil, shake the pan and remove the mussels with a slotted spoon as they open; discard any empty shells or unopened mussels.
Arrange the mussels in a single layer, very close together, in a large ovenproof serving dish.
Reduce the cooking liquid and add the curry powder. Add the cream and leave to simmer for a while, until the sauce is smooth, but not too thick.
(If necessary, thicken the sauce with a little paste made by mixing the flour with some water until smooth and add just a little to sauce mix.)
Adjust the seasoning and strain the sauce over the mussels, place the dish in a moderate oven for 4-5 minutes.
Remove dish and serve immediately.
Tips & Variations
No special items needed.