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Traditional Charentaise (Vendéenne) mouclade
Mouclade is a culinary specialty originating from the Charente-Maritime region of France, where mussels are cooked in a creamy curry sauce. Here is a classic mouclade recipe:
Ingredients :
2 kg of mussels, well cleaned and unwashed
2 shallots, finely chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of flour
1 tablespoon curry powder (adjust to taste)
250 ml dry white wine
250 ml fresh cream
Salt and freshly ground black pepper, to taste
Chopped fresh parsley for garnish
Instructions :
Prepare the sauce:
In a large saucepan, heat the olive oil over medium heat. Add the shallots and garlic, then sauté until soft, without browning.
Add the curry and flour:
Sprinkle the flour and curry over the shallots and garlic, then mix well to form a roux. Cook for 1 to 2 minutes to remove the flour taste.
Cooking in white wine:
Pour the white wine into the saucepan while stirring constantly to avoid lumps. Let it simmer for a few minutes to allow the alcohol to evaporate.
Add the crème fraîche:
Add the crème fraîche to the pan, continuing to stir to thoroughly incorporate all the ingredients. Season with salt and pepper to taste.
Cooking the mussels:
Add the mussels to the sauce and cover the pan. Cook over medium to high heat for about 5 to 7 minutes, shaking the pan occasionally, until all the mussels have opened.
Service :
Remove the mussels from the pan using a slotted spoon and place them in serving bowls. Generously pour the curry sauce over the mussels. Garnish with chopped fresh parsley.
Serve the mouclade with fresh bread to drizzle the delicious curry sauce. This recipe offers a perfect combination of marine and spicy flavors
In France, there are several varieties of mussels which are appreciated for their taste and texture. Among the most common varieties, we find in particular:
Bouchot mussel (Mytilus edulis): Bouchot mussel is one of the most popular varieties in France. It is raised on wooden stakes called "bouchots" in intertidal zones.
Île de Ré mussel (Mytilus galloprovincialis): Raised in the waters of Île de Ré, this variety is renowned for its delicate flavor and tender flesh.
Bouzigues Mussels (Mytilus galloprovincialis): Native to the Bouzigues region in southern France, this variety is valued for its quality and is often used in the preparation of Mediterranean dishes.
Mussels from the Bay of Mont-Saint-Michel: Cultivated in the waters of the Bay of Mont-Saint-Michel, this variety of mussel is recognized for its taste quality.
Normandy mussels (Mytilus edulis): Normandy mussels, farmed along the Normandy coast, are also appreciated for their pronounced flavor.
Atlantic mussel (Mytilus edulis): Mussels are also found along the Atlantic coasts of France, where they are often used in traditional dishes such as mouclade.
These mussels are often eaten cooked in a marinière style, in dishes such as mouclade, or in other tasty preparations. It is important to note that seasonality, growing conditions and geographic specificities can influence the taste and quality of mussels.
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Mouclade is a culinary specialty originating from the Charente-Maritime region of France, where mussels are cooked in a creamy curry sauce. Here is a classic mouclade recipe:
Ingredients :
2 kg of mussels, well cleaned and unwashed
2 shallots, finely chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of flour
1 tablespoon curry powder (adjust to taste)
250 ml dry white wine
250 ml fresh cream
Salt and freshly ground black pepper, to taste
Chopped fresh parsley for garnish
Instructions :
Prepare the sauce:
In a large saucepan, heat the olive oil over medium heat. Add the shallots and garlic, then sauté until soft, without browning.
Add the curry and flour:
Sprinkle the flour and curry over the shallots and garlic, then mix well to form a roux. Cook for 1 to 2 minutes to remove the flour taste.
Cooking in white wine:
Pour the white wine into the saucepan while stirring constantly to avoid lumps. Let it simmer for a few minutes to allow the alcohol to evaporate.
Add the crème fraîche:
Add the crème fraîche to the pan, continuing to stir to thoroughly incorporate all the ingredients. Season with salt and pepper to taste.
Cooking the mussels:
Add the mussels to the sauce and cover the pan. Cook over medium to high heat for about 5 to 7 minutes, shaking the pan occasionally, until all the mussels have opened.
Service :
Remove the mussels from the pan using a slotted spoon and place them in serving bowls. Generously pour the curry sauce over the mussels. Garnish with chopped fresh parsley.
Serve the mouclade with fresh bread to drizzle the delicious curry sauce. This recipe offers a perfect combination of marine and spicy flavors