Mussels with White Wine and Cream (French Mouclade Fourasienne)

The mouclade (The word mouclade comes from the saintongeais moucle, which means "mussel".) is a dish made from mussels. If its origin is Saintongeaise (with bouchot mussels), other regions, on the Atlantic and Mediterranean coasts of France, have taken or modified the original recipe: we also speak of mouclade Breton or Sétoise. Charentaise mouclade, or Saintongeaise, is prepared with bouchot mussels, shallots, Charentes butter, egg yolks, Pineau des Charentes (or dry white Charentais wine or cognac depending on the recipes), garlic, a bouquet garni and crème fraîche. Saffron is added to the Saintongeaise mouclade and curry to the Fourasine mouclade.

fresh mussels (2 L)
white wine (1 dL)
butter (50 g)
all-purpose flour, unbleached (30 g)
1 egg yolk
½ lemon, freshly squeezed
fresh parsley
sea salt
black pepper, freshly ground
2 cloves garlic
2 shallots
cream (1 dL)
1 tsp. curry

Wash and brush the mussels with plenty of water. Place them in a saucepan with the white wine, chopped shallots, salt and pepper.

Put on high heat until all the mussels are open.

Remove the mussels, retaining the cooking juices.

Remove a shell from each of the mussels that you will then keep warm.

Melt the butter in a saucepan, add the flour while turning with a wooden spoon.

When the mixture has barely started to brown, add the cooking mussels, turn well; salt, pepper, add the chopped garlic, cook for 5 minutes at low heat while still turning.

Put the egg yolk, lemon juice, cream and curry in a bowl, slowly pour the sauce over while turning.

Cover the mussels with this sauce, sprinkle with chopped parsley.

Makes 6 servings.