This is a lightened version of the classic mouclade from the region of France near La Rochelle, famous for its oysters and mussels. The steaming liquid is flavored with curry and cream, as in the original version. Served with French bread for dipping into the sauce, it makes a light main course.

Jim Peterson
Recipe by Cooking Light July 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 pound mussels, 1/2 cup curry mixture, and 3 bread slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook curry in a small saucepan over medium heat 2 minutes or until toasted, stirring constantly. Remove curry from pan; set aside.

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  • Bring wine and shallots to a boil in a large Dutch oven; cover and cook 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Remove mussels from pan with a slotted spoon, reserving cooking liquid; discard any unopened shells. Keep warm.

  • Add curry, mint, cream, and pepper to reserved cooking liquid in pan. Place pan over medium-high heat; bring to a simmer. Remove from heat. Divide mussels evenly among 4 large shallow bowls; spoon curry mixture over mussels. Serve with bread.

Nutrition Facts

313 calories; calories from fat 22%; fat 7.5g; saturated fat 2.6g; mono fat 2g; poly fat 1.3g; protein 23.3g; carbohydrates 28.1g; fiber 1.3g; cholesterol 55mg; iron 8.8mg; sodium 640mg; calcium 139mg.
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