Curry Mouclade

Recipe by Chef Jean Soulard

A mouclade with a twist! In this recipe from Chef Jean Soulard, mussels are coated in a creamy, aromatic sauce enhanced with curry and a touch of umami from UMAM fish sauce. It’s the kind of comforting, crowd-pleasing dish that warms the heart, best enjoyed with good crusty bread to soak up every drop of sauce.

Serves: 4

Preparation time: 15 minutes
Cooking time: 3 to 4 minutes

Ingredients:

• 2 kg (4 lb 7 oz) mussels, cleaned and rinsed
• 4 shallots, chopped
• 125 ml (½ cup) white wineà
• 15 g (1 tbsp) parsley, chopped 
• Pepper

Sauce

• 60 g (4 tbsp) butter
• 30 g (2½ tbsp) flour
• 2 garlic cloves, minced
• Juice of half a lemon
• 15 ml (1 tbsp) UMAM fish sauce
• 1 egg yolk
• 125 ml (½ cup) 35% cream
• 1 pinch of curry powder
• Salt and pepper
  

Instructions:

1. In a large pot, combine the mussels, shallots, white wine, and pepper. Cover and cook over high heat, stirring occasionally, until the mussels open. Remove from heat as soon as they open. Strain the cooking liquid and discard one shell from each mussel. Keep the mussels warm.
2. Prepare the sauce. In a saucepan, melt the butter and stir in the flour with a wooden spoon. Cook for 2 minutes over low heat, then add the reserved mussel cooking liquid, garlic, lemon juice, and UMAM fish sauce. Season to taste and bring to a boil.
3. In a separate bowl, whisk together the egg yolk, cream, and curry powder. Remove the saucepan from the heat and slowly stir in this mixture.
4. Spoon the sauce over the mussels and sprinkle with chopped parsley.

Recipe photo for reference only.