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    Mouclade of Mussels

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    Mouclade of Mussels

    "There's no problem making this dish in advance," says Vicki, "up to the point of adding the sauce. Cool it quickly, then chill; when you need it, put it in a hot oven for 30 minutes. You'll want a sharply dressed salad and crusty bread with it, too."

    • Preparation time: 45 minutes
    • Cooking time: 5 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 5 shallots, roughly chopped
    • 400ml dry white wine
    • 1 tbsp white wine vinegar
    • 1 thyme sprig
    • 1 bay leaf
    • 3kg mussels, washed and scrubbed, beards removed, shells tightly closed
    • Sauce
    • 150g butter
    • 3 shallots, finely chopped
    • 2 tbsp plain flour
    • 1 pinch saffron threads
    • 200ml double cream
    • 10g parsley, finely chopped


    1. Put the shallots in a large saucepan with the wine, vinegar, thyme and bay leaf and bring to the boil.
    2. Add the mussels, cover and cook over a high heat for 3-4 minutes, shaking vigorously from time to time, until all the shells have opened. Take the pan off the heat and remove the mussels with a slotted spoon, reserving the broth. Take the mussels out of their shells and place in a large baking dish; set aside.
    3. For the sauce, melt the butter in another pan and sweat the shallots for 4-5 minutes until soft and transparent. Stir in the flour and while it is bubbling, add a ladleful of the mussel broth and the saffron threads, stirring continuously. Add the cream and strain in the remaining broth; simmer for 5-10 minutes until it is of a coating consistency. Add the parsley and season. Spoon the sauce over the mussels and put under a hot grill for about 5 minutes until it is bubbling.

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