Whisk Wednesdays—Mouclade (Mussels with Wine and Cream Sauce) Recipe

I love mussels and have enjoyed more than one all-you-can-eat mussel bar. They’re easy to prepare and only need a good sauce to transcend them from bland to spectacular. This Mouclade with its simple herbal sauce thickened with crème fraîche does just that. But, you must use crème fraîche, the secret ingredient. More common Mouclade recipes contain curry, and this idea is scribbled in the margin of my cookbook for next time. “Purists may frown, but curry powder is an essential in (...)