February's recipe of the month, chosen by Rick and taken from Rick Stein's Seafood Odyssey, courtesy of BBC Books.
"La Mouclade is testimony to the ability of the French to take a foreign flavour, curry, and make it seem as though it has been French forever with the judicious addition of cream and saffron. I am looking forward to seeing it on the menu at our Beer & Mussel Festival in March." Rick Stein
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Good pinch saffron strands
1.75 kg mussels, cleaned
120 ml dry white wine
25 g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
½ teaspoon good-quality medium curry powder
2 tablespoons cognac
2 teaspoons plain flour
200 ml crème fraîche
3 tablespoons chopped parsley
Salt and freshly ground black pepper
French bread, to serve
Put the saffron into a small bowl and moisten it with 1 tablespoon of 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. Tip them into a colander set over a bowl to catch all the cooking liquor. Transfer the mussels to a large serving bowl and keep warm.
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. Gradually stir in the saffron liquid and all except the last tablespoon or two of the mussel cooking liquor (which might contain some grit). Bring the sauce to a simmer and cook for 2-3 minutes. Add the crème fraîche and simmer for a further 3 minutes, until slightly reduced. Season to taste, stir in the parsley and pour the sauce over the mussels. Serve with plenty of French bread.
( Last Updated: 12-02-2013 )