Mouclade~French Mussels in Creamy Curry Sauce

Name: Thermomix recipe: Mouclade~French Mussels in Creamy Curry Sauce
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 Pinch saffron threads; 1/4 Cup boiling water; 2 shallot peeled and halved; 2 cloves garlic; 50 Grams butter; 1 Teaspoon yellow curry powder; 2 Tablespoons brandy; 2 Tablespoons plain flour; 60 Grams white wine; 250 Grams cream; 1 Teaspoon raw caster sugar; pink salt flakes and black pepper to taste; 1 Litre water, for steaming; 1 Kilo fresh mussels, cleaned and rinsed well; 1 Handful parsley, for garnish; crusty baguette to serve

Serves 4 Prep Time 10 minutes Cook Time 30 minutes Rated:

A French curry? Absolutely. Dating from French colonial days, this delicious dish will surprise you with its depth of flavour. It is delicious.

A French curry? Surprisingly yes, and soooo good. Although we have not created our own French curry powder or Vadouvan for this recipe, it is intended that you would in fact use that French Indian curry blend which originated with French Colonialism back in the 1700's. But that story is a different blog!

We (as usual) were in a bit of a hurry and used a commercial curry powder and I have to say, this may be one of my favourite new sauces of the year. It is going to definitely show up in some other recipes. Rest assured. In the meantime, I trust you will enjoy this amazing dish. Curry, no hurry!

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

1 Pinch saffron threads
1/4 Cup boiling water
2 shallot peeled and halved
2 cloves garlic
50 Grams butter BUY
1 Teaspoon yellow curry powder
2 Tablespoons brandy
2 Tablespoons plain flour BUY
60 Grams white wine
250 Grams cream BUY
1 Teaspoon raw caster sugar BUY
pink salt flakes and black pepper to taste BUY
1 Litre water, for steaming
1 Kilo fresh mussels, cleaned and rinsed well
1 Handful parsley, for garnish
crusty baguette to serve

Do

1: Place saffron in a bowl with boiling water, set aside.
2: Place shallots, garlic, butter and curry powder into the Thermomix bowl and chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1.
3: Add brandy and flour. Cook 4 min/Varoma/speed 1/MC off.
4: Add the saffron, including soaking water, wine, cream, sugar, salt and pepper. Cook 20 min/100°C/speed 2. Set aside in a thermoserver to keep warm.
5: Place 1 litre of water into the Thermomix bowl.
6: Place clean mussels into the Varoma dish and place on top of Thermomix bowl. Steam 20 min/Varoma/speed 3. Make sure all mussels have opened, discard the unopened ones.
7: Serve mussels on top of the curry sauce. Garnish with parsley. Serve with a crusty baguette.

Served with

Perfect French Baguettes

1000's of recipes that work Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!