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Old 22-02-2009, 06:23 AM posted to
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Default REC - Creamy Mussel Stew - RFC Cookbook page 4

REC - Creamy Mussel Stew - RFC Cookbook page 4 - cookbook - page 4
Appetizers & Beverages

Creamy Mussel Stew Charentes-Style (Mouclade Charentais)

6 pounds (2.7 kg) mussels (small), well scrubbed
1 bouquet garni, tied together
2 onions, chopped
7 ounces (200 ml) dry white wine
large pinch of saffron
5 ounces (150 g) butter, diced
6 shallots, chopped
1 tablespoon flour
2 large egg yolks
juice of 1 lemon
3-1/2 ounces (100 g) creme fraiche
season to taste
1 small bunch parsley, chopped
2 large garlic cloves, finlely chopped

In large covered pot, add wine, garni, chopped onions and mussels.
of 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
the shallots. Stir in the flour, cooking for an additional minute. Add
liquor, with the saffron. Simmer for ten minutes.

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

Remove from the heat. Beat in the rest of the butter into the sauce,
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.

Serving size: 6 Preparation time: 45 min.
Suggested wine: dry red wine. Serving Ideas: salad and crusty bread.

Source: a chef in Cap Ferat - 10/96 Alan Zelt, Washington, USA

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