Name: Mouclade
Yield: 2
Ingredients: 125 ml (½ cup) chicken stock; 125 ml dry white wine; 60 ml dry vermouth; 1 kg cleaned black mussels, rinsed; 35 gm butter, coarsely chopped; 4 golden shallots, thinly sliced; 1 leek, white part only, thinly sliced; 4 curry leaves; 1 tbsp plain flour; 2-3 tsp mild curry powder, such as korma; 125 ml (½ cup) pouring cream; Garlic toasts; 100 gm softened butter; ¼ cup (firmly packed) flat-leaf parsley, thinly sliced, plus extra to serve; 1 small garlic clove, finely chopped; 2 small panini, halved

Mouclade is a traditional dish of mussels cooked in white wine with shallots. We’ve made the mussel stock into a creamy, curry-scented broth.

Ingredients

125 ml (½ cup) chicken stock

125 ml dry white wine

60 ml dry vermouth

1 kg cleaned black mussels, rinsed

35 gm butter, coarsely chopped

4 golden shallots, thinly sliced

1 leek, white part only, thinly sliced

4 curry leaves

1 tbsp plain flour

2-3 tsp mild curry powder, such as korma

125 ml (½ cup) pouring cream

Garlic toasts

100 gm softened butter

¼ cup (firmly packed) flat-leaf parsley, thinly sliced, plus extra to serve

1 small garlic clove, finely chopped

2 small panini, halved

Method

Main

1.Combine stock, wine and vermouth in a large saucepan, bring to the boil over high heat. Add mussels, cover with a lid, cook until open (3-5 minutes). As mussels open, transfer to a bowl with tongs. Strain liquid and reserve.

2.Melt butter in same pan over medium-high heat, add shallot, leek and curry leaves and cook until tender (3-5 minutes), add flour and curry powder and stir for 1 minute, then gradually add mussel liquid, stirring continuously. Add cream and bring to the boil, then add mussels and stir to combine.

3.For garlic toasts, preheat a grill to high heat. Combine butter, parsley and garlic in a bowl, season to taste, then spread onto panini. Place on an oven tray and grill until golden (1-2 minutes). Serve with mussels and broth.