Mussels were probably the first thing I ate as a child that I knew at the time was ‘an acquired taste’. They made me feel impossibly grown up, coming with a brigade of bowls, one for the mussels themselves, one for chips, one for bread, one for empty mussel shells, and a little lemon-scented bowl of water to dip my fingers in. My dinner alone must have taken up half the table. From then on, I ordered mussels every time they were on the menu, knowing they would transform me from a gawky 12-year-old girl wearing cargo pants into a veritable sophisticate. But I never once tried moules mouclade.
Like Socrates, Casanova and Beyoncé, mouclade is usually known only by its first name, la mouclade – the ‘moules’ implied by the ‘mouclade’. The dish hails from the coastal town of La Rochelle, in the Poitou-Charentes region of western France, and the mouclade sauce is curried. Sometimes there is saffron alongside the curry powder.
The curry powder brings spice and a gentle heat, while the saffron ensures a beautiful, warm colour
While you can’t move for moules marinière in France, and it is still a mainstay of restaurants outside its home country, mouclade’s presence is limited both inside and outside France. When I mention to friends or family that I’m working on a mouclade recipe, they look nonplussed, and even my shellfish-loving father, who introduced me to mussels, draws a blank. Perhaps it’s the curry powder that has pushed it out of fashion, but it’s actually a very elegant dish, and here’s the truth: I think I prefer mouclade to the more famous marinière.
The initial preparation is very similar to marinière: the cleaned mussels are steamed in white wine until they open their shells and reveal their sherbet-orange flesh. The mussels are then drained, and the reserved wine and cooking liquor is used to make a creamy, spiced sauce that is then poured back over the mussels before serving.

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