Mouclade, a delightful traditional French dish hailing from the picturesque coastal town of La Rochelle, France, is a culinary gem that deserves a special place on your mussel bucket list. This keyword, “Mouclade,” unlocks a world of flavors that will tantalize your taste buds and leave you craving for more.
Imagine plump, succulent mussels bathed in a luxurious creamy saffron and curry sauce. The combination of these exotic spices creates an explosion of taste that is nothing short of amazing. What sets Mouclade apart is not just its delectable flavors but also its presentation. Each mussel is skillfully butterflied, transforming the dish into a true show-stopper. The golden saffron-infused sauce clings to every mussel, making it a dip-a-dee-do-dah feast for your senses.
To complete this gastronomic experience, you absolutely must have a crunchy baguette by your side. Its crisp texture is the perfect companion to sop up every last drop of the saucy goodness, ensuring that no flavor goes to waste.
As you gaze at a picture of Mouclade, you’ll find yourself longing to recreate this exquisite dish again and again. Furthermore, it’s not just a meal; it’s an opportunity to impress a group of friends or that special someone. Moreover, the rich history and traditional roots of Mouclade add an extra layer of charm to your dining experience, effectively transporting you to the enchanting streets of La Rochelle with every bite.
Incorporate Mouclade into your culinary repertoire, and as a result. Embark on a journey of taste that captures the essence of French coastal cuisine. Additionally, with its mouthwatering blend of flavors and a touch of elegance, Mouclade is a must-try dish that promises to leave a lasting impression on your palate and your guests alike. Consequently, don’t miss the chance to savor this French classic; add Mouclade to your menu today.
- 1.5 lb mussels cleaned
- 4 shallots sliced
- 4-6 bulbs garlic crushed
- 4 tbsp butter
- 3 tbsp olive oil for steaming mussels
- 1/4 cup cream
- 1 egg yolk
- 1 bunch parsley chopped
- 1 pinch saffron
- 1 tsp curry powder
- 2 tbsp flour to make a roux
- 1 load country bread sourdough or ciabatta
- preheat oven to 375
- sauté shallots and 1/2 the garlic cloves over medium heat with 2 tbsp olive oil
- Steam cleaned mussels for about 5 minutes or until open
- remove from the heat, cool and reserve the juice
- layer them in a round baking pan and set aside to make the sauce
- saute garlic, shallots in butter and add saffron
- add flour and stir to make a roux
- add juice and parsley, let simmer for 10 minutes or until liquid is down to half
- stir in the cream and take off the heat; let rest for five minutes
- whisk in the egg yolk
- pour over the pan of mussels and bake for 10 minutes
- serve in middle of the table with crusty bread