Charente Style Mussels Recipe

Serves/Makes: 1 serving

Ingredients:

  • 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
How to cook Charente Style Mussels:
  • 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.

Note:

The Charente Style Mussels recipe easy to cook and so good!

Comment:

Charente 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 (more Mussels recipes)
Preparation Method: Steamed (more Steamed recipes)
Cuisine: French (more French recipes)

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