Eclade or églade is a mussel specialty typical of Charente-Maritime and more particularly of our region. At the origin of the recipe, the mussels were placed on the ground in the heart of the marshes to which the pine needles were added and set on fire. This is where the other local name “la terree” comes from.
Discover the secrets of preparing mussel scallops
Ingredients (for 4 people)
- 2 kg of bouchot mussels
- A large bag of dried pine needles
- 1 wooden board with 4 nails in the center
Configuration
First of all, you need to collect a large quantity of pine needles;
Then roughly wash the mussels and remove those already open;
Install the wooden board on a flat, neutral surface;
Arrange the molds in a rosette, points upwards, starting from the center of the board;
Cover them delicately with a thick layer of pine needles;
Light the pine needles;
Then, when they are consumed, blow on the ashes.
The mussels are ready for tasting!
Where to eat an éclade of mussels?
With the Eclade, you don't have to worry about getting your hands dirty! In fact, after cooking, the shells of the mussels crumble under your fingers. Pine needles give a smoked taste with mussels which are eaten hot with bread and Charentes-Poitou salted butter. Something to share an authentic and convivial moment with family and friends during the mild summer evenings...
During a stopover on the banks of the Seudre, you can enjoy tasting a eclade at La Tremblade, Mornac-sur-Seudre or even Breuillet, in a restaurant with a view on the clear ones.
Find a restaurant
Learn to make a splash
We invite you to participate in our “mussel outbreak” workshops to make the recipe under the eye of an expert and then taste it.
Themes
