How to make the perfect mouclade - recipe | Felicity Cloake's How to make the perfect...

This shellfish winter warmer from western France features plump mussels in a delicately spiced, creamy sauce. But whose version is best? This "lesser-known cousin of moules marinière", as Nigella describes mouclade, is a speciality of the Poitou-Charentes region in western France, where it started life as a "humble dish for fishermen", according to Michel Roux. But you don't have to have been hauling nets all day to appreciate its creamy sauce or delicate spicing, a legacy, it is said, of La Ro...