Signature Dish of Alan Zelt

Mouclade Charentais

6 lb mussels (small), well scrubbed
1 bouquet garni, tied together
2 medium onions, chopped
7 oz dry white wine
pinch (lg) saffron
5 oz butter, diced
6 shallots, chopped
1 Tbsp flour
2 lg egg yolks
1 lemon, juice
3 1/2 oz creme fraiche
season to taste
1 sm bunch parsley, chopped
2 lg garlic clovs, finely chopped

In large covered pot, add wine, garni, and mussels. Heat on high until mussels open (discard any that do not open).

Strain off the liquor into a large jug, adding the saffron.

Remove half of the shell from each mussel. Place mussels in bowl. Cover and keep warm.

Melt 1/3 of the butter, and saute the shallots until soft, without browning the shallots. Stir in the flour, cooking for an additional minute. Add the liquor, with the saffron. Simmer for ten minutes.

In separate bowl, beat the egg yolks, with half of the lemon juice and the creme fraiche. Stir in a little of the sauce.

Remove from the heat. Beat in the rest of the butter into the sauce, with some of the parsley and garlic. Mix contents of both bowls together.

Spread out the mussels in large oval serving dish. Pour over the sauce; and sprinkle with the remaining parsley.

Suggested Wine: dry red wine
Serving Ideas: salad and crusty bread.

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