From gladysdinletir@superonline.com Thu Jan 27 10:27:10 2005 Date: Wed, 26 Jan 2005 04:24:03 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: La Mouclade Followup-To: rec.food.cooking, rec.food.recipes La Mouclade Rick Stein Serves 4 Preparation Time Less than 10 mins Cooking Time 10 to 30 mins good pinch saffron 15ml / 1 Tbsp warm water 1.75kg / 4 lb mussels, cleaned 110ml / 4fl oz dry white wine 25g / 1oz butter 1 small onion, chopped 2 cloves of garlic, chopped finely 2.5ml / 1/2 tsp medium curry powder 30ml / 2 Tbsp cognac 10ml / 2tsp plain flour 200ml / 7fl oz crème fraîche salt and freshly ground black pepper 45ml / 3 Tbsp chopped parsley Put saffron in a small bowl with water. Put mussels and wine in a large pan, cover and cook over high heat for 3-4 minutes, shaking pan occasionally until mussels have opened. Tip mussels into colander set over a large bowl to catch juices. Discard any mussels that have not opened. Transfer mussels to serving bowl and keep warm. Melt butter in a pan, add onion, garlic and curry powder and cook gently for 2-3 minutes. Add cognac and cook until almost all liquid has evaporated. Stir in flour and cook for 1 minute. Stir in saffron liquid and almost all mussel liquor (the last bit may contain grit). Simmer for a further 3 minutes. Season, stir in parsley and pour sauce over mussels. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/