Mouclade charentaise

Name: Mouclade charentaise
Total time: 30 min
Yield: Serves 4
Cuisine: Poitou-Charentes
Ingredients: 3 kg (6.6 lb) fresh bouchot mussels; 300 ml (1¼ cups) dry Charentes white wine; 300 ml (1¼ cups) thick crème fraîche; 3 shallots, finely chopped; 4 garlic cloves, crushed; 1 pinch of saffron threads; 2 egg yolks to thicken; 3 tbsp Pineau des Charentes

Mussels in saffron cream sauce

⏱ 30 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

3 kg (6.6 lb)fresh bouchot mussels
300 ml (1¼ cups)dry Charentes white wine
300 ml (1¼ cups)thick crème fraîche
3shallots, finely chopped
4 clovesgarlic, crushed
1packet of saffron threads
2egg yolksto thicken
3 tbspPineau des Charentes

3 kg (6.6 lb) fresh bouchot mussels
300 ml (1¼ cups) dry Charentes white wine
300 ml (1¼ cups) thick crème fraîche
3 shallots, finely chopped
4 cloves garlic, crushed
1 packet of saffron threads
2 egg yolks to thicken
3 tbsp Pineau des Charentes

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large stainless-steel pot with lid (28 cm / 11 in)

1 large sauté pan for the sauce (24 cm / 9½ in)

1 sharp paring knife

1 fine-mesh strainer for the juices

1 bowl for the eggs

1 hand whisk

1 medium stainless-steel ladle

4 warm deep bowls for serving

03 — Method

Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
Soften the chopped shallots in the pot with a little butter for 3 minutes without browning.
Add the white wine and mussels and cook covered over high heat for 5 minutes until they all open.
Remove the mussels from the shells, keeping one half-shell each for serving, and strain the juices for the sauce.
Steep the saffron in the warmed Pineau and pour it into the sauté pan with the mussel juices.
Reduce by half over high heat, then stir in the crème fraîche and bring to a gentle simmer.
Off the heat, stir in the beaten egg yolks and pour generously over the warmed mussels.