moucladen.

Brit.

/muːˈklɑːd/, U.S.

/muˈklɑd/

Origin: A borrowing from French. Etymon: French mouclade.

Etymology: < French regional (western) mouclade ragout of mussels (1932) < moucle mussel (late 13th cent. in Old French; regional variant of moule : see mussel n.) + -ade -ade suffix. Compare musculade n.

Cookery.

A dish of mussels in cream.

ΚΠ

1948 M. Bigot & M. Blaess tr. R. Roumagnac France: Paris & Provinces 337 The whole Vendée coast teems with fish... Mussels are eaten stuffed or with cream (the latter dish is called mouclade).

1967 Guardian 17 June 4/5 The local dish..is mouclade—mussels cooked in..cream sauce.

1985 J. Ardagh France 253/1 The oysters of Arcachon are justly renowned, as is mouclade, a delectable blend of mussels and cream.

1992 Daily Tel. (BNC) 4 Apr. (Leisure section) 113 Villages that have hardly changed in the 15-odd years I've known them: Maillezais,..and Coulon, where I first ate the delicious local version of moules marinieres called mouclade.

This is a new entry (OED Third Edition, March 2003; most recently modified version published online March 2022).

单词	mouclade
释义	moucladen. Brit. /muːˈklɑːd/, U.S. /muˈklɑd/ Origin: A borrowing from French. Etymon: French mouclade. Etymology: < French regional (western) mouclade ragout of mussels (1932) < moucle mussel (late 13th cent. in Old French; regional variant of moule : see mussel n.) + -ade -ade suffix. Compare musculade n. Cookery. A dish of mussels in cream. ΚΠ 1948 M. Bigot & M. Blaess tr. R. Roumagnac France: Paris & Provinces 337 The whole Vendée coast teems with fish... Mussels are eaten stuffed or with cream (the latter dish is called mouclade). 1967 Guardian 17 June 4/5 The local dish..is mouclade—mussels cooked in..cream sauce. 1985 J. Ardagh France 253/1 The oysters of Arcachon are justly renowned, as is mouclade, a delectable blend of mussels and cream. 1992 Daily Tel. (BNC) 4 Apr. (Leisure section) 113 Villages that have hardly changed in the 15-odd years I've known them: Maillezais,..and Coulon, where I first ate the delicious local version of moules marinieres called mouclade. This is a new entry (OED Third Edition, March 2003; most recently modified version published online March 2022). < n.1948
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