Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

MOUCLADE

MOUCLADE

Related Nigella Recipes

Related Community Recipes

Serves: 4

Print
  • Express Recipe
  • Gluten Free
  • Nigella Recipe

For some reason, this lesser-known cousin of moules mariniere has gone out of fashion. That's to say, I haven't seen it on a menu or eaten it anywhere outside of my kitchen for yonks. And yet it's so good, with its creamy, mildly curried sauce.

This is very much a quick version: I use ready-washed, debearded mussels, then leaks or spring onions in place of chopped onions or shallot; and I don't sift, strain or reduce or anything like that. It means that this is slightly soupier than the traditional version, but all the better for that. Buy a baguette or two to mop up the fragrant, creamy juices and consider yourself among the truly blessed.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 2 kilograms mussels
  • 4 baby leeks (or spring onions) finely sliced
  • 2 cloves garlic (peeled and finely sliced)
  • 500 ml white wine (or 250ml/1 cup noilly Prat & 250 ml/1 cup water)
  • 2 teaspoons Madras curry powder (medium strength)
  • 125 ml double cream
NIGELLA EXPRESS

As featured in

NIGELLA EXPRESS

Method

  1. Soak the mussels in some clean, cold water and - if they haven't been dealt with in the shop - sort through them, debearding, and knocking off any barnacles with the back of a small knife.
  2. Take a large pan with a lid. Add the sliced baby leeks (or spring onions), sliced garlic, white wine (or Noilly Prat and water) and curry powder, and bring to the boil.
  3. Tip the mussels into a colander, discarding any that haven't closed, and tumble the rest into the pan, clamp on the lid and cook on a high heat for about 3 minutes. Shake the pan around as they are cooking.
  4. When you lift the lid, the mussels should have opened. Discard any that haven't. Add the double cream, and then turn into a bowl to serve, or take the pan straight to the table.
  5. Remember to put out plates for the shells.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • Am doing this one for my wife tonight

    Posted by CBS on 29th Oct 2012 at 22.25

  • Went very well but used New Zealand Mussels and they were too big for the mixture but other than that with some nice bread was wonderful..... and am in good with the wife

    Posted by CBS on 31st Oct 2012 at 0.01