Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
a little bit about the recipe
Mouclade Normande au Safran is a luxurious and flavorful dish that brings together the best of Normandy’s culinary traditions (apple cider, Calvados brandy, cream) with the delicate taste of saffron. This recipe offers a rich and aromatic experience, perfect for a special occasion or a delightful dinner as an appetizer or main dish.
SPECIAL EQUIPMENT:
deep large pan, fine mesh sieve, slotted spoon
TOTAL: 35m
PRINT RECIPE
directions
Clean the mussels: Remove the beards if needed, scrub, and wash the mussels without soaking. Discard any broken mussels.
Soak the saffron threads in 1 tsp hot water.
In a large deep pan, melt the butter over medium heat. Add the chopped onion, chopped shallot, crushed garlic, thyme, parsley, bay leaf, and pepper. Sauté until the onion is golden. (about 7 minutes)
Add the mussels and apple cider to the pan. Cover and cook over high heat until the mussels open (about 5 minutes)
Using a slotted spoon, remove the mussels from the pan and place them in a dish. Cover to keep warm. Discard unopened mussels.
Remove and discard the thyme, parsley, and bay leaf from the pan.
Strain the cooking juice through a fine mesh sieve. Return the juice to the pan and reduce over medium-high heat (about 5 minutes).
In a small mixing bowl, combine the egg yolks, the saffron “juice” with the heavy cream.
Stir the saffron (and its soaking water) and Calvados brandy (if using) into the reduced juice.
Slowly add the yolk mixture to the cooking juice, stirring constantly.
Pepper to taste and heat gently without boiling (boiling will damage the saffron aroma). (about 5 minutes)
Pour the saffron sauce over the mussels, garnish with parsley leaves, and serve hot with crusty baguette.
expiry
This dish has to be consumed as soon as it’s cooked.
tips
Buy the mussels from a fishmonger or reputed supermarket.
Mussels can be bought up to 48 hours before cooking, kept in refrigerator.
Discard broken mussels or mussels that do not open after being steamed.
Calvados brandy (apple brandy) can be bought in large liquor store nationwide.
Bay leaves impart a unique, aromatic flavor profile with woody, slightly floral notes, ideal for enriching soups, stews, and sauces in diverse cuisines.
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
Super negin grade saffron from Iran features deep red strands and a complex flavor, perfect for dishes like paella, bouillabaisse, and risotto Milanese.
