Mouclade charentaise :

Ingredients

· Grind: 2 kg

· shallots: 3

· Garlic: 1 pod

· Bouquet garni: 1

· dry White wine: 20 cl

· Pineau of the Charente: 20 cl

· Butter: 20 g

· Pepper

For the sauce:

Crème fraiche: 20 cl

Egg yolks: 2

Lemon: 0,5

Curry: 1 cuil. in soup

Clean carefully molds. Peel shallots and garlic, then slice thinly them finely.

Put the butter to be melted in a big stewpot. Get back shallots and garlic a few moments without letting color. Add molds, bouquet garni, pepper. Cast anchor with the white wine and the pineau. Cover.

As soon as molds open, remove them and remove a shell on two. Reserve mussels tidied up well in a hollow dish covered with aluminum.

Filter the juice, put back him in the hen. Make reduce slightly.

Whip the cream with egg yolks, lemon juice and curry. Pay the whole into the juice reduced without stopping whipping. Pursue the cooking until obtain a connection; the sauce does not have to boil any more. Rectify the seasoning if need. Coat molds and serve immediately.