Recipe of the week in association with Southcoast Seafayre

Mouclade

Take mussels to the next level with this brilliant favourite of the La Rochelle seaside crew. All you need to serve is a great baguette and a bowl of French fries.

Mouclade

Serves 4

good pinch of saffron threads

2kg mussels

30g unsalted butter

1 small onion finely diced

2 peeled garlic gloves sliced finely

3/4 teaspoon curry powder

4 tbsp brandy

2 tsp plain flour

200ml dry white wine

200ml double cream

a grind of sea salt and black pepper

large handful of chopped flat leaf parsley

Put the saffron in a cup and add 5 tablespoons of boiling water. Leave to steep for 30 minutes.
Clean the mussels and remove the beards. Tap each against the sink as you go and discard any that remain open and don't close.
Melt the butter in a pan and gently sauté the onion until soft but not coloured. Add the garlic and curry powder and cook for another 2 minutes to release the curry's fragrance. Add the brandy and let it boil until it has reduced to a couple of tablespoons.
Reduce the heat, then stir in the flour, mixing well until everything is smooth. Cook for a minute, then take the pan off the heat and gradually add the saffron and its water, stirring as you do so. Set aside.
Put the wine and the mussels into a large saucepan and cover. Cook over a medium-high heat for about 4 minutes, shaking the pan from time to time, until the mussels have opened. Strain the mussels (use a large colander), collecting their liquor in a bowl underneath.
Discard any mussels that haven't opened and put the rest back into the saucepan. Cover to keep warm.
Strain the cooking liquor through a sieve lined with muslin, or a brand new J-cloth (you need to get rid of any sand or grit), and gently reheat the saffron sauce you were making earlier. Gradually add the mussel liquor, stirring as you do so, then bring the sauce to the boil and simmer for about 3 minutes. Add the cream and simmer for a further 4 minutes until it has reduced and the sauce is a little thicker. Taste for seasoning and stir in the parsley.
Add the mussels to the sauce and then serve in individual bowls or straight from the cooking pan. And don’t forget to grab that bread.