How to cook Charente Style Mussels
- 18 mussels, scrubbed and debearded
- 1 clove garlic
- 1 small onion, sliced
- 1/4 bay leaf
- 1 sprig thyme
- 6 sprigs fresh parsley, the leaves chopped and the stems reserved
- 1 carrot, sliced
- 1 strip orange peel
- 1/2 cup white wine
- 1/3 cup sour cream
- 1 teaspoon curry powder
- Powdered saffron
- Cayenne pepper
- Orange-flower water, optional
- 2 egg yolks
- Put the garlic, sliced onion, the bay leaf, thyme, parsley stems, carrot, orange peel and white wine in a nonreactive pan and cook over medium heat for about 10 minutes.
- Add the mussels, cover the pan and steam the mussels for about 3 minutes, until they open. As soon as they open, remove them from the heat.
- Break off and discard half of each shell and place the remaining meat-filled half in a baking dish. Discard any unopened mussels. Keep the filled shells warm in a 200°F (95°C) oven.
- Strain the mussel cooking liquid through a double layer of dampened cheesecloth. Put the strained liquid, a pinch of saffron and the sour cream in a skillet and cook the mixture over high heat until 1/3 of the liquid has evaporated.
- Add the curry powder and a pinch of cayenne pepper. Remove this preparation from the stove. Add the egg yolks and stir quickly to thicken the sauce.
- Taste, correcting the seasoning by adding a drop of orange-flower water if the sauce seems too sharp. Pour the sauce over the mussels. Dust them with the chopped parsley.
The Charente Style Mussels recipe easy to cook and so good!
is a department in southwestern France named after the Charente River.
This recipe for Charente Style Mussels serves/makes: 1 serving
The Charente Style Mussels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Steamed