Dish

Mouclade

Mouclade is made by cooking mussels in a broth made with white wine, cream, and spices. The broth is then thickened with egg yolks and served with the mussels. The dish is typically served with crusty bread for dipping in the sauce. Mouclade is a rich and flavorful dish that is perfect for a special occasion or a romantic dinner.

European cuisine› Western European cuisine› French cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Mouclade originated in the coastal regions of France, where mussels are abundant. The dish has been enjoyed for centuries and is a staple of French cuisine.

Dietary considerations

Mouclade is not suitable for those with shellfish allergies or lactose intolerance.

Variations

There are many variations of mouclade, with different spices and herbs used in the broth. Some recipes call for the addition of vegetables such as leeks or onions. Some versions of the dish also include bacon or other meats.

Presentation and garnishing

Mouclade can be garnished with fresh herbs such as parsley or chives. The dish should be served in a large bowl or platter to allow for easy dipping of the bread. The mussels should be arranged in a single layer for maximum visual appeal.

Tips & Tricks

To ensure that the mussels are fresh, they should be tightly closed when purchased. Any mussels that do not close when tapped should be discarded. The broth should be seasoned to taste, as the amount of salt and spices needed will vary depending on the ingredients used.