Mouclade with mussels à la Robert Kranenborg

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Culy’s Liselotte recently attended a workshop by Robert Kranenborg himself  in cooking studio Kookerij. The stars of heaven were cooked all afternoon and today we share with you the recipe for the mouclade, or mussels in curry cream sauce from the oven. yum! 

For 1 large bowl

  • 1 lemon
  • 1,5 egg yolk
  • 120 grams of crème frache
  • 1 teaspoon curry powder
  • 3 kilos of mussels
  • 150 ml white wine
  • 1 white onion
  • 1 garlic clove
  • 1 medium fennel

Finely chop the fennel, onion and garlic. Pour the wine into a deep pan and add the fennel and garlic. Bring to boil.

Add the mussels, put the lid on the pan and cook for half a minute until they are all open. Stir every now and then, scoop the mussels out of the pan and strain the gravy.

Remove all mussels from their shells and separate the two parts. Place the mussels in their shells on a plate and season the mussel gravy with the curry. Preheat your grill in the oven.

Beat the yolks with the crème frache until you have a lumpy mass (liaison) and add it to the stock while stirring. Season with salt and pepper and pour the sauce over the mussels. Gratin briefly under the grill and serve. Serve with good bread and garnish with fresh parsley if desired.

Source: Culy by
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