Recipe#8567

Title: LE TROU'S MOUCLADE

  From "Wild About Saffron++A Contemporary Guide to an
  Ancient Spice", by Ellen Szita.  Published by Saffron
  Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
  1987.
  
  Posted by Stephen Ceideberg; March 30 1993.

   3       qt           Mussels, cleaned
   6       tb           Unsalted butter (75g)
   6                    Shallots, chopped fine
                        Bouquet garni (celery, bay
                        -leaf, thyme, parsley stems)
   1       c            White wine (240ml)
     1/2   ts           Saffron threads
   1       c            Heavy cream (240ml)
   1       tb           Fresh parsley, chopped
   1                    Clove garlic, mashed
  This one is almost enough to get me off my duff and
  over to the coast to gather some mussels.
  
  Robert Reynolds, chef/owner of Le Trou Restaurant
  Francais in San Francisco provides this recipe.  He
  has used it as a vehicle for teaching his students
  about saffron's special qualities.  This recipe
  originated in the French Bordeaux region.
  
  Steep threads in wine for 30 minutes.  Saute 6
  shallots in butter until limp.  Add Bouquet garni and
  wine.  Simmer for 1 minute.  Add cleaned mussels,
  cover pan with tight-fitting lid, and steam mussels
  open, shaking pan occasionally.  Check after 3
  minutes.  Remove opened mussels and set in colander
  over a bowl to catch their juices. Discard any mussels
  not opened after 6 minutes.  Saute remaining shallots
  in butter until limp. Add mussel juice and cream and
  reduce to desired consistency. Add parsley and garlic,
  then toss mussels in sauce until well coated. Serve in
  soup bowls.