Tasting Table LA: Mussels Vadouvan

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Recipe adapted from Randy St. Clair, Mohawk Bend, Los Angeles

Mussels Vadouvan
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Recipe for mussels vadouvan from Mohawk Bend.
Servings
4
servings
Ingredients
  • 2 tablespoons grapeseed oil or other neutral oil1 medium yellow onion, finely chopped4 shallots, finely choppedSea salt2 tablespoons vadouvan (find this spice blend at your local specialty food shop or online at Kalustyan, The Spice House or Savory Spice Shop)⅔ cup cream1 bulb fennel, thinly slicedPinch red pepper flakes 2 pounds mussels, cleaned 1 tablespoon finely chopped parsley1 tablespoon finely sliced scallions4 slices grilled bread
Directions
  1. Preheat the oven to 400°. In a medium skillet, combine the oil, onion, shallots and sea salt to taste. Cook over medium heat until softened, about 5 minutes. Stir in the vadouvan. Spread the mixture on a sheet pan and roast until it begins to dry out, about 10 minutes.
  2. In a medium stockpot set over medium-high heat, warm the cream and 3 tablespoons of the vadouvan mixture. Stir in the fennel, red pepper flakes and mussels. Cover the pot and cook until the mussels open, about 5 minutes. Sprinkle the parsley and scallions over the top and serve immediately with the grilled bread.
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