Mouclade~French Mussels in Creamy Curry Sauce
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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Pinch saffron threads
- 1/4 Cup boiling water
- 2 Shallot peeled and halved
- 2 Garlic Cloves
- 50 Grams Butter BUY
- 1 Teaspoon yellow curry powder
- 2 Tablespoons brandy
- 2 Tablespoons Plain Flour
- 60 Grams white wine
- 250 Grams Cream
- 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
Place saffron in a bowl with boiling water, set aside.
Place shallots, garlic, butter and curry powder into the Thermomix bowl and chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1.
Add brandy and flour. Cook 4 min/Varoma/speed 1/MC off.
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.
Place 1 litre of water into the Thermomix bowl.
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.
Serve mussels on top of the curry sauce. Garnish with parsley. Serve with a crusty baguette.
This is just one of our Insider recipes. Join us today and start cooking!