Philippe Mouchel's Spring bay mussels 'mouclade Normandy style’

Serves 6



3KG mussels scrubbed and debearded

750ml white apple cider

4 peeled and sliced shallot

2 garlic clove crushed

1tsp Madras curry powder

1 bunch flat parsley chopped

250ml heavy cream

1tbsp corn flour

Salt to taste, pepper

50g butter



In a large sauteuse on medium heat, add the butter. When the butter is melted add the shallot and garlic, sweat without coloration for 1 minute then add the curry powder, mussels, parsley and cider. Cover with a lid and cook until the mussels are open. Drain the mussels in a sieve over a pot.


Do not keep any unopened mussels. Pass the mussel jus through a fine sieve and reduce by half, add the cream, bring to the boil, add the corn flour, season to taste, return the mussels to the pot, reheat and bring to the table.