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By March 09, 2016 , ,

If you want something done, then you'll always have to do it yourself!

A friend of mine who happens to be an excellent chef used to make this wonderful mouclade at a restaurant I used to go to many years ago. When I decided to move to the Netherlands I said I had to have two of his recipes. One was the fish soup recipe which I shared with you some time ago and the other was his mouclade. The mouclade recipe never materialized so when I fancied doing something different with mussels recently I decided to come up with my own version. 

This serves two very greedy people or 4 not so greedy.

2kg mussels
2 shallots finely chopped
3 cloves garlic finely chopped
50ml brandy
100ml creme fraiche
250ml white wine
1/2 teaspoon cumin seeds roasted and roughly ground
Juice of half a lemon
1 tablespoon madras curry powder
Coriander leaves roughly chopped to garnish
20g butter to fry off the shallots and garlic
20g butter to enrich the sauce

When preparing mussels always check them before cooking. Any opened mussels that will not close when tapped should be thrown away, similarly those with broken shells. When you have cooked them, if any have not opened discard those as well.

In a large saucepan fry the shallots and garlic on a low heat until soft and translucent
Add the brandy and wine and reduce on a medium heat by half
Next add the madras powder and the cumin and cook out for one minute
Throw in the mussels and place a lid on the pan, cook for 7-10 minutes or until all the mussels have opened
Drain the mussel juice into a bowl using a sieve and place the mussels to one side
Place the cooking juices back into the pan and on a low heat stir through the creme fraiche
Reduce the sauce till it has thickened
Add the lemon juice and butter to finish the sauce
Place the mussels and the sauce in a serving bowl garnish with the coriander.

I like to serve this with some crusty bread.

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