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Mouclade from Charente: photo of the dish
Illustrative photo: Arnaud 25 — CC0, Wikimedia Commons
Fish & seafood

Mouclade from Charente

Mussels steamed open in white wine, covered in a creamy saffron and mild curry sauce: the signature dish of La Rochelle.

  • 40 min
  • 4 servings
  • Medium
  • Pricier
  • Charente

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

437 kcal per serving

Protein
20.8 g
Carbohydrates
10.2 g
of which sugars
2.3 g
Fat
30.7 g
of which saturated fat
18.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Scrub and rinse the mussels; steam them open for 5 min, covered, in the white wine with the shallots.
  2. Strain the cooking liquid and remove one shell from each mussel.
  3. Make a roux with the butter and flour, add the cooking liquid, cream, curry, saffron and garlic; let thicken for 5 min.
  4. Off the heat, stir in the yolks, pour over the mussels arranged in a dish and sprinkle with parsley.

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Original Ecomely recipe.