Argentinian-style Mouclade

Ingredients

In this Argentinian adaptation of Mouclade, we incorporate the vibrant flavors of Argentina by adding spices like saffron and paprika to the traditional French recipe. These spices lend a unique warmth and depth to the dish, enhancing the overall flavor profile and giving it an Argentinian twist. We alse have the original recipe for Mouclade, so you can check it out.

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Pour in the white wine and fish or vegetable broth, and bring to a simmer.
4. 4.
   Add the paprika and saffron threads to the pot, stirring well to combine.
5. 5.
   Gently place the cleaned mussels into the pot, cover with a lid, and cook for about 5-7 minutes, or until the mussels have opened.
6. 6.
   Remove the mussels from the pot using a slotted spoon and set aside.
7. 7.
   Increase the heat to medium-high and add the heavy cream to the pot. Cook the sauce for a few minutes until it thickens slightly.
8. 8.
   Season the sauce with salt and pepper to taste.
9. 9.
   Return the mussels to the pot and stir gently to coat them in the creamy sauce.
10. 10.
    Serve the Argentinian-style Mouclade in bowls, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean the mussels before cooking by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the sauce.
• Serve the Argentinian-style Mouclade with crusty bread to soak up the delicious sauce.
• If you prefer a lighter version, you can substitute the heavy cream with coconut milk or a dairy-free alternative.

Serving advice

Serve the Argentinian-style Mouclade in individual bowls, accompanied by crusty bread for dipping into the creamy sauce. Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation of the Argentinian-style Mouclade, arrange a few empty mussel shells on top of the dish, creating an inviting and rustic look. Serve the dish with a side of crusty bread and a glass of white wine for a complete dining experience.