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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Creamy spiced mussels
Mouclade (mussels with spiced cream)
A star rating of 4.7 out of 5.14 ratings

Expand your seafood horizons with this French-inspired recipe for mussels in a curry powder-spiced cream sauce. It's not as difficult as you might think

Nutrition: per serving

  • kcal847
  • fat65g
  • saturates32g
  • carbs56g
  • sugars30g
  • fibre6g
  • protein12g
  • salt0.54g
    low
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.

  • step 2

    Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

Recipe from Good Food magazine, February 2007

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.2 out of 5.15 ratings

saldurack2

Difficult recipe but flavour is great. Would suggest slightly less butter as it poured out over the pudding bowls during baking. Would also suggest some chocolate pieces in the middle for definite melty middle. Used toasted pistaschios instead of pecan and tasted great. Careful of the cooking time,…

imicola

I had the same problems that others have reported - I let the melted chocolate/butter mixture cool before proceeding, but the mix went quite thick and slightly curdled. I used the electric whisk on it for a while and added some milk, which improved the consistency and it was better combined.…

mich_brown

A star rating of 3 out of 5.

Just made these for Christmas lunch pudding. Separated slightly after chilling, and butter bubbled up whilst cooking. Tasted lovely but a bit grainy in texture and not molten in the middle either (and my oven tends to overcook things). Will try again though - will try whisking egg first and cooling…

dave6376 avatar

dave6376

A star rating of 4 out of 5.

Not difficult to make but even with 50% cocoa solids they are only for serious chocolate addicts.

zahraerfani

It was delicious but wasn't runny at all. Next time I'll use less flour and smaller egg.

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