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| Name: | Mouclade of Mussels | Contributor: | Brian D.Williams |
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| Description: | A tasty mussel stew | Posted: | 2005-12-22 |
| Key words: | mussels | Category: | Main Dishes |
| ID: | 703 | Updated: | 2006-04-02 14:36:04 |
| Ingredients: | 4-1/2 lb mussels (I use the New Zealand green shelled variety - they come already de-bearded and on the half shell. Yes, I'm lazy)
1 c dry white wine (I prefer a little residual sugar for this - normally I cook with Chardonnay, but for this I prefer a Riesling) 3 thyme sprigs 2 bay leaves 1 small onion, finely chopped 1/4 c butter (a votre sante!) 1 fennel bulb, thinly sliced 4 cloves garlic, crushed 1/2 tsp curry powder (or paste) 2 Tbsp flour 2/3 c double cream ground black pepper chopped fresh dill for garnish healthy pinch of grated nutmeg 1/2 tsp saffron |
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| Preparation: | Scrub and debeard the mussels (unless you're lazy like me). Put the wine, nutmeg, thyme, bay leaves, and onion in a large saucepan and bring to just a boil. Tip in the mussels, cover, and cook for 4-5 minutes - until the mussels have opened (for whole mussels, obviously).
Drain the mussels, reserving all the juices. Toss out the slacker non-opened mussels. Bastards. Melt the butter into a large pan and gently fry the fennel (the fennel probably doesn't think it's so gentle) slices and garlic for until softened. Stir in the curry and flour, then cook for about 1 minute. Lower the heat and slowly blend in the reserved juices, returning the mixture to a low simmer for about 2 minutes. Add the cream, saffron, and a little pepper, then the mussels. Garnish and serve! |
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