La Mouclade the next level mariniere mussels. ( Bistrot food)

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La Mouclade is a famous seafood dish from western France where mussel are cooked mariniere style then served covered in a super flavorsome saffron veloute.

🧅🥕INGREDIENTS🥕🧅
2 kg fresh mussels
150 ml of dry white wine
50 ml cream (plus 1 tablespoon to mix with the egg yolk)
100 grams shallot ( divided in 2 time 50 grams)
a quarter teaspoon saffron threads (or half a teaspoon or more good quality curry powder)
1 bay leaf
2 parsley stokes
2 twigs of fresh thyme
1 egg yolk
50 grams butter ( divided in 2 time 25 grams)
10 grams flour (or 20 grams if you want a really thick sauce)
1 tablespoon finely chopped parsley to decorate
black pepper to season.

cooking note: you can replace the saffron by curry powder.
If you had more flour don't reduce the sauce as much.

In my opinion:
For a better look and gain of time skip the broiling at the end.
do have a good bread and a good white wine to drink this with.
serving on small individual plate with 6 to 8 mussels per plate is easier and less messy then using a large dish or plate with all the mussels at once.

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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

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Комментарии

You've just saved me for mothering Sunday, I promised my mother something special and ive run out of ideas till now, thank you 👍👏👏👏

crashbandicootmate

I just made this literally five minutes ago, the full version, and it was absolutely incredible. I might substitute or simply add a small amount of tarragon next time. The saffron veloute was impeccable. Thank you for the lesson. I would add a few simple notes. First, it is wise to purge the mussels before hand. Place them in a mixture of 3 cups of filtered water with 1/4 cup kosher salt fully mixed. Let them sit for at least 30 minutes to allow them to purge any sand within them. Mine were quite fine and most would not notice, but there was a small amount of very fine grit in the dish. I purged them for 15 minutes….go longer. Second, keep a firm eye on them in the broiler. I did and all was perfect. But a minute can be a long time. Lastly whatever you do, do not eat these with a less than dry lovely wine. I employed Picpoul De Pinet from France and it paired wonderfully. Cheers

TheGreatConstantini

Simple and well presented as always! When I'm entertaining with mussels, I detach the foot and return it to the shell. It's just easier for my guests. I think fiddling with food is my job, not my guests! 😉

messrsandersonco

My favourite mussel dish is fairly similar, but using dry cider, thyme and cream, then finished with a very strong cheddar, bread crumb and lemon crust under the grill.

jonathanfinan

I first had a taste of this dish at a Paris restaurant, Chez Marius and Jeanette, on the Place d'Alma, sixty years ago. What they prepared was a variant of sole meuniere, where the cooked sole was removed from the pan and a similar sauce was prepared with finely chopped shallots, saffron, cream, to yield a silky sauce filled with tiny seafood - shrimps, mussels, clams, cockles, etc.. The moment this video clip started, I could see where it was headed (as moules mariniere is still one of my favourite dishes)but I could already see and savour the many splendours of Sole Meuniere 'Marius et Jeannette'!

andrewignatieff

I made this last night. I used curry, because I didn’t have enough saffron. My husband does not like mussels, but loved this version. It was absolutely delicious.

marnegustafson

The mussels with this tasty rich of flavors sauce are incredible! The presentation is perfect! 😍

jazzy_taste

Monsieur this looks so heavenly I will spend half an hour just looking at it.

aliciaarden

Try NZ green tipped mussels if you get the chance, by far the best tasting mussel, much sweeter and less intense than normal black mussels. Taste a bit like lobster.

rosshill

Those mussels are HUGE! Dude I lived in Washington state for decades, and the local mussels were much smaller. I prefer mussels to clams and even to oysters, in some cases. So simple to cook, in minutes. Vancouver BC also has excellent fresh mussels and small sweet oysters. So lovely. So fresh!

faithsrvtrip

I love mussels and this will be my next preparation.

jelsner

Pure decadence! I’ve had this dish in a Paris bistro before and it is truly divine!

lyarnes

Lovely. Mussels always puts me in mind of eating them on the beach after cooking them on a wooden board under a quick fire of hay or pine needles. Very rustic. Though I like your recipe for the start of a romantic meal.🦪🦪🦪

Getpojke

If you don’t have a great broiler, you can always use a blow torch once you put the sauce on top of the muscles.
I’ve made this for years I love this dish. Great video❤️

debbiezullo