The Breton mouclade is a delightful seafood dish that combines the briny tastes of mussels with the gentle, spicy flavors of curry. This traditional recipe from Brittany puts a unique twist on the classic mussel marinara by adding an exotic flair. The subtle blend of seafood, local cider, and fresh cream results in a comforting and sophisticated dish.<\/p>\n
For 4 servings:<\/p>\n
– Mussels: 1 kg
\n– Onion: 1 piece
\n– Cider: 1 cup
\n– Egg yolks: 2
\n– Fresh cream: 1 tablespoon
\n– Curry powder: to taste<\/p>\n
Total Time: 40 minutes<\/p>\n
– Preparation: 10 minutes
\n– Cooking: 30 minutes<\/p>\n
Start by cleaning the mussels and then saut\u00e9 them in a pot. Once they’ve opened, set aside the mussels and their juice separately.<\/p>\n
Saut\u00e9 the chopped onion in a bit of olive oil. In a bowl, mix the fresh cream and egg yolks. Add the reserved mussel juice, cider, and curry powder to the saut\u00e9ed onions. Let the mixture simmer and reduce for about 20 to 30 minutes. Towards the end of cooking, stir in the cream and egg mixture.<\/p>\n
Arrange the opened mussels in a tart dish such that the mussel is on top and the shell is on the bottom. Pour the curry sauce over the mussels.<\/p>\n
Place in a preheated oven and bake for 5 to 10 minutes. Serve immediately.<\/p>\n\n\n