Mouclade of Mussels (Mouclade de Moules)
from Mediterranean, a cookbook by Jacqueline Clark and Joanna Farrow

Mouclade is a dish made of mussels, mainly from Saintonge origin. It is made with bouchot mussels from the region. To this very popular seafood in Charente-Maritime, the French add shallots, butter from Charentes, egg yolks, pineau des Charentes*, garlic, bouquet garni and cream. In the Saintonge version saffron is also added, while in the Fouras version, curry is added to spice things up.

*pineau des Charentes is a fortified wine (mistelle or vin de liqueur), made from either fresh, unfermented grape juice or a blend of lightly fermented grape must, to which a Cognac eau-de-vie is added and then matured.

This recipe for mussels definitely has a French flavor due to the white wine and fennel bulb (optional) used and despite the curry. It is quite delicious and is a good alternative to Mussels in White Sauce, South Philly Style, our go-to recipe for mussels.

4 pounds fresh mussels
1 cup dry white wine
Good pinch of grated nutmeg
3 thyme sprigs
2 bay leaves
1 small onion, finely chopped
1/4 cup butter
1 fennel bulb, thinly sliced (optional)
4 garlic cloves, crushed
1/2 tsp. curry paste or powder
2 Tbsp. plain flour
2/3 cup double or heavy cream
ground black pepper
chopped fresh dill, to garnish

To rid the mussels of sand, they should first be soaked for several hours in a large volume of salted water to which cornmeal has been added. Then scrub the mussels to remove their beard, discarding any that are damaged or open ones that do not close when tapped with a knife.

Put the wine, nutmeg, thyme, bay leaves and onion in a large saucepan and bring just to a boil. Tip in the mussels and cover with a lid. Cook for 4 - 5 minutes until the mussels have opened.

Drain the mussels, reserving all the juices. Discard any mussels that remain closed.

Melt the butter in a large clean pan and gently fry the fennel slices and garlic for about 5 minutes until softened.

Stir the curry paste or powder and flour into the fennel mixture and cook for 1 minute. Remove from the heat and gradually blend in the cooking juices from the mussels. Return to the heat and cook, stirring, for 2 minutes.

Stir in the cream and a little pepper. Add the mussels to the pan and heat through for 2 minutes. Serve hot garnished with dill.

Good accompaniments are a good crusty bread for dipping in the sauce, or serve over linguine or other pasta.

Variation: Saffron is a popular addition to a mouclade. Soak 1/2 tsp. saffron strands in a little boiling water and add to the sauce with the stock.