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La Mouclade Bretonne (Breton Mouclade)
La Mouclade Bretonne (Breton Mouclade) is a traditional French recipe (from Brittany) for classic dish of mussels cooked in cider and served with a sauce made of the cider, egg yolks onion and crème fraiche. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Mouclade (La Mouclade Bretonne).
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Spice RecipesFrench RecipesBreton Recipes
Mouclade has been described as the lesser-known cousin of moules marinière. It seems to have originated from the Poitou-Charentes region around La Rochelle, but soon became a feature of Breton mussel gastronomy. The version here is the Breton version of the dish, substituting cider (obviously) for the original white wine and crème fraiche for the cream.
Ingredients:
1 kg of mussels
1 bottle of cider
2 egg yolks
1 tablespoon of crème fraiche
1 onion, peeled and finely chopped
Breton Kari spices
Method:
Thoroughly wash and de-beard the mussels, discarding any that have broken or damaged shells or which do not closed when rapped on a table.
Place a large frying pan over medium heat, add the mussels and cook, shaking frequently, until they open. Transfer the mussels to a bowl then reserve the liquid from them in a mixing bowl.
Wipe the pan clean, add a little olive oil and use to brown the onion (about 4 minutes). In the meantime, beat the crème fraiche and egg yolks together in a clean bowl and set aside. Add the reserved mussel juice and cider to the browned onions. Season to taste with a few pinches of Breton kari then stir well to combine. Bring to a simmer and cook for about 25 minutes to reduce.
At the end of the cooking time add the beaten mixture of crème fraîche and egg yolks, whisking into the other ingredients to combine.
Open the mussels and arrange in a pie or gratin dish, arranging them so the mussel meat is uppermost. Pour over the sauce then place under a hot grill (broiler) and cook for 5 minutes to warm everything through.
Serve immediately.
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