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Mouclade

by . Featured in NIGELLA EXPRESS
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Introduction

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 leeks 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.

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 leeks 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.

Mouclade
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 2 kilograms mussels
  • 4 baby leeks (or spring onions) finely sliced
  • 2 cloves garlic (peeled and finely sliced)
  • 500 millilitres white wine (or 250ml/1 cup noilly Prat & 250 ml/1 cup water)
  • 2 teaspoons madras curry powder (medium strength)
  • 125 millilitres double cream
  • 4½ pounds mussels
  • 4 baby leeks (or spring onions) finely sliced
  • 2 cloves garlic (peeled and finely sliced)
  • 2 cups white wine (or 250ml/1 cup noilly Prat & 250 ml/1 cup water)
  • 2 teaspoons madras curry powder (medium strength)
  • ½ cup heavy cream

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.
  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 heavy 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.

Additional Information

For gluten free check that the curry powder is gluten free.

For gluten free check that the curry powder is gluten free.

Tell us what you think

What 2 Others have said

  • 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 October 2012
  • Am doing this one for my wife tonight

    Posted by CBS on 29th October 2012
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