Mouclade I hadn't heard of mouclade until I read The Soup Book . I love mussels and was looking forward to trying out this recipe. In her introduction, Marie-Pierre Moine describes mouclade as an "aromatic soup ... from France's Atlantic coast." The ingredients include fresh mussels (bought from the spouse's favourite fishmonger ), butter, banana shallot, dry white wine, sprigs of parsley, fennel bulb, a bay leaf, cayenne, an egg yolk, soured cream or creme fraiche (we went for the latter), garlic, paprika or curry powder and saffron. You also need bread to soak up the broth. The spouse was horrified at the thought of polluting our store cupboard with curry powder, but bought some any way. In the end I used paprika, so sorry, spouse. Minnie's mouclade The spouse very kindly sorted out the mussels for me (scrubbing and debearding) so that I could murder them with minimal hassle. This I did by bringing them to the boil in a sauté pan with some butter,...