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Spring Bay Mussels “Mouclade” Normandy Style

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 3kg mussels, scrubbed and debearded

  • 750ml white apple cider

  • 4 shallots, peeled and sliced

  • 2 garlic cloves, crushed

  • 1 tsp Madras curry powder

  • 1 bunch flat parsley, chopped

  • 250ml heavy cream

  • 1 tbsp corn flour

  • Salt to taste, pepper

  • 50g butter


  • 1.

    Add the butter to a large sauteuse over medium heat. When melted add the shallot and garlic, sweat without colouration for 1 minute.

  • 2.

    Add the curry powder, mussels, parsley and cider.

  • 3.

    Cover with a lid and cook until the mussels are open.

  • 4.

    Drain the mussels in a sieve over a pot.

  • 5.

    Discard any unopened mussels.

  • 6.

    Pass the mussel jus through a fine sieve and reduce by half.

  • 7.

    Add the cream, bring to the boil, add the corn flour, season to taste.

  • 8.

    Return the mussels to the pot, reheat and bring to the table.

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