Mouclade Steamed Mussels in Saffron Curry Sauce
- Pinch saffron + 2 tbsp hot water
- 4 lbs. Fresh in-shell PEI mussels, cleaned (see instructions under method)
- ½ cup (120 ml) Dry white wine, such as Sauvignon Blanc
- 2 tbsp. Butter
- 1 cup Finely chopped white onion (about half a medium onion)
- 2 cloves garlic, finely minced
- 1 tsp. Yellow curry powder
- 2 tbsp. Cognac or brandy
- 2 tbsp. All-purpose flour
- 1 cup (240 ml) Plain unsweetened oat milk, or other milk of choice
- ⅓ cup Roughly chopped parsley
- Salt and pepper to taste
- In a small dish, place saffron threads and hot (not boiling) water and allow it to steep at least 15 minutes or longer, until you’re ready to use.
- Clean mussels by rinsing under cold running tap water, pulling off any beards and ridding shells of barnacles (I like to use a metal teaspoon to scrape them off). Place them into a large lidded pan or pot, along with the white wine. Line a large colander with 2 to 3 layers of cheesecloth (to catch grit) set over a larger pot or bowl to catch the steaming liquid – set aside.
- Steam the pot of mussels over high heat for about 4 minutes, or until all the shells have opened. Strain the mussels over your cheesecloth-lined colander, reserving the liquid. You should have about 1 to 1 ¼ cup of steaming liquid. Discard any closed mussels. Cover the mussels to keep them warm while you finish the sauce.
- While the mussels steam, in a separate sauce pan, melt butter over medium heat. Add chopped onions with a pinch of kosher salt and sauté 1 minute, then add minced garlic and curry powder. Cook for 2 more minutes. Add cognac (or brandy) and allow it to boil off for about 3 minutes or until the liquid is pretty much evaporated. Add flour and cook for a minute, whisking constantly. Pour in the reserved steaming liquid and the saffron water. Whisk until smooth and let it simmer 2 to 3 minutes. Add the milk and bring back to a gentle simmer for a couple of minutes. Taste and season with salt and pepper.
- Place mussels in serving platter (or serve it out of the pot as I do). Add chopped parsley into the sauce and pour all over the mussels. Serve with crusty bread. Enjoy! Preferably with a glass of chilled crisp white wine 🙂
Recipe and Photo Credit: SaltnPepperHere visit blog at www.saltnpepperhere.com.