This is my favourite mussel dish, it’s a classic recipe from La Rochelle on the west coast of France. Mussels are full of vitamins and minerals, high in protein and low in fat, which is great for any diet.
The secret is to get the freshest mussels as possible and if you can make them Bouchot mussels, Bouchot (French for shellfish bed) is a traditional aquaculture technique for mussels. It means the mussels have grown on ropes in the sea, which results in them being grit and barnacle free. Not only all the above but they have an amazing sweet and clean flavour, they are available all year around but the main season if from October to March.
Serves 4 people.
Ingredients
2kg mussels.
50g Butter.
50g Flour.
Good pinch of saffron strands.
1 large shallot, finely chopped.
4 baby leeks or spring onion, finely chopped.
2 cloves of garlic, peeled and finely sliced.
2 tbsp. Cognac.
500ml white wine.
2 tsp. Madras curry power, medium strength.
150ml crème fraiche or double cream.
6 tbsp. Chopped flat parsley.
Method
Clean the mussels by washing in clean, cold water. If they haven’t been dealt with in the shop, sort them through de-bearding and knocking off any barnacles with the back of a small knife.
Put the saffron in a small bowl and add a little warm water.
Take a large pan with a lid, add the butter and melt it followed by adding the baby leeks and cook gently.
Do not allow the leeks to catch any colour.
Add the sliced garlic, shallots and the curry powder, cook gently for 2 minutes before adding the flour then cook for further 2 minutes again, do not allow the ingredients to brown.
Add Cognac and set a light to it, follow by adding white wine.
Cool for 2-3 minutes, gradually stir in the saffron liquid with the strands.
Tip the mussels into a colander, discarding any that are open. Tumble the unopened mussels into the pan, clamp on the lid and cook on a high heat for about 3 minutes, shake the pan around as they cook.
Lift the lid and the mussels should have opened, discard any that haven’t.
Add the crème fraiche, cook for another 2 minutes before adding the parsley.
Turn into a bowl to serve or take the pan straight to the table.
The mussels are naturally salted so be careful with the seasoning.
This beautiful dish is delicious when served with a lovely fresh warm loaf of bread to soak up the rich creamy sauce.
Wine Recommendations
I would recommend a Muscadet Sue Lie or a French Sauvignon Blanc to go perfectly with this dish.
