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.
- 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
- 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
- 1Combine 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.
- 2Melt 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.
- 3For 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.
This recipe is from the February 2010 issue of .