Mussels In Cream Sauce (Mouclade à la crème)
Recipe: #26256
June 17, 2017
Categories: Mussels, French, Easter Oven Bake, Gluten-Free, No Eggs, Wine, Butter/Margarine, more
"This recipe comes from a wonderful cookbook which my mother gave to me many years ago."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Heat oven to moderate 180c 350F
Step 2
Scrape and wash the mussels thoroughly, using several changes of water. Drain thoroughly making sure no sand remains on the shells.
Step 3
Put the mussels in a large pan, add the white wine, thyme bay leaf, parsley and dash of pepper.
Step 4
Bring to boil, shake the pan and remove the mussels with a slotted spoon as they open; discard any empty shells or unopened mussels.
Step 5
Arrange the mussels in a single layer, very close together, in a large ovenproof serving dish.
Step 6
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.
Step 7
(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.)
Step 8
Adjust the seasoning and strain the sauce over the mussels, place the dish in a moderate oven for 4-5 minutes.
Step 9
Remove dish and serve immediately.
Tips
No special items needed.