Sweet on Mouclade

Mouclade is a wonderful French dish of mussels in a creamy, saffron- curry sauce that is both rich and delicate. One of the key ingredients is Pineau des Charentes, the French aperitif we discussed in our last post.

According to the website convivial.org, mouclade originates in La Rochelle, an ancient port city on the Atlantic coast of the Charentes- Maritime region, where mussels can be harvested in abundance and where saffron and curry were traded.

The Pineau—the white kind, not the red—adds understated sweetness to mouclade, enhancing the unique combination of flavors. (Then again, my husband makes a similar dish using white wine instead of Pineau. We often serve the dish as a first course for special family occasions.)

Following is the recipe:

1 cup of Pineau des Charentes
½ cup of minced shallots
2 tbsp minced garlic
¾ cup heavy cream
½ tsp curry powder
Pinch of saffron (optional)
2 lbs mussels, cleaned
2 tbsp unsalted butter
¼ cup minced parsley
¼ cup sliced scallions

Cook the shallots and garlic by simmering in the Pineau over medium-high heat until they are translucent. Stir in the cream, curry powder, and pinch of saffron. When the liquid returns to a simmer, add the mussels and steam for a few minutes until they open. Remove the steamed mussels to a bowl or a deep-sided platter, discarding any that did not open. Whisk the butter into the sauce to thicken and smooth it. Turn the heat off under the pan and finish the sauce by stirring in the scallions and parsley. Spoon the sauce over the mussels and serve immediately with some crusty bread for soaking up the extra sauce.

Tags: wine | recipe | food | Pineau des Charentes