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Original french name: Mouclade
Place of origin: Poitou-Carentes and Limousin, Central France
In Charente the most popular way of eating mussels bred along the coast is in the form of Mouclade. It is a type of appetizer where mussels baked in a creamy sauce made from the mussel cooking liquid, egg yolk and crème fraîche.
I love making this mussels dish especially on Fridays because it is easy to cook and as a good appetizer it goes well with a glass of light white wine or a beer.
Ingredients (serves 3-4):
1 kg mussels
2 egg yolks
5-6 tablespoon of crème fraîche
1 tablespoon olive oil
Method:
Preheat the oven to 200â—¦C (390 â—¦F). Scrub mussels carefully and wash under running water. Add some water in a casserole. Cover pot with a lid and cook for about 5-7 minutes until they open. Discard unopened mussels.
Remove the upper shell and arrange the lower shells containing the mussel flesh in a flameproof dish.
To make a sauce, mix well egg yolks, crème fraîche and 2-3 tablespoon of cooking liquid.
Sprinkle each shell with the crème fraîche sauce and drizzle with a little olive oil. Bake in a preheated oven at 200◦C (390 ◦F) for 3-5 minutes. Serve hot.
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{ 4 comments… read them below or add one }
Fabulous dishes you have here! I love the mussels and how delicious with creme fraiche!
Hi Natasha - The mussels with the creme fraiche are really nice.
I’ve never had mussles this way! I always have to make my own creme fraiche since it’s impossible to find in Canada. But this dish may be worth the effort
That is one awesome mussels recipe. Simple ingredients combined to make a masterpiece.
Oh I am so missing French food!
LL