Curry Mouclade by Laurent Mariotte

Ingredients

4 servings

• 1.2 kg of bouchot mussels
• 1 tbsp curry powder
• 2 spring onions
• 2 bay leaves
• 30 g butter
• 2 dl dry white wine
• 100 g raw cream
• 1 lemon
• 15 g cornstarch
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Peel and finely chop the onions. Gently sweat the onions with the curry in a large covered sauté pan with the butter and bay leaves.

2. 2

   Wash the mussels thoroughly in 3 or 4 changes of water.

3. 3

   Pour the mussels into the sauté pan then pour in the white wine.

4. 4

   Cover and cook for 3 to 4 minutes. Remove the mussels while keeping the juices in the sauté pan.

5. 5

   Remove one shell from each mussel and arrange flat in a serving dish. Cover with plastic wrap and keep warm.

6. 6

   Pour the cream into the sauté pan and continue cooking for a few minutes.

7. 7

   Squeeze the lemon juice and mix the cornstarch with it. Add to the sauce and whisk.

8. 8

   When the sauce has a good consistency, pour over the mussels. Enjoy immediately.