Moules Marinere with Cream, Garlic and Parsley
Moules Marinere with Cream, Garlic and Parsley

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moules marinere with cream, garlic and parsley. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Moules Marinere with Cream, Garlic and Parsley is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook moules marinere with cream, garlic and parsley using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Moules Marinere with Cream, Garlic and Parsley:
  1. Prepare 1 kg Fresh Mussels
  2. Take 1 Garlic clove, finely chopped
  3. Make ready 2 Shallots, finely chopped
  4. Take 15 g Butter
  5. Make ready 100 ml Dry white wine or dry cider
  6. Get 120 ml Double Cream
  7. Prepare 1 Bouquet Garni of Parsley, Thyme and Bay leaves
  8. Prepare Handful fresh Parsley leaves, coarsely chopped
  9. Get Crusty bread, to serve
Instructions to make Moules Marinere with Cream, Garlic and Parsley:
  1. Wash the mussels under plenty of cold running water. Discard any open ones that won't close when slightly squeezed.
  2. Pull out the tough fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with the back of a large knife blade. Give the mussels another quick wash.
  3. Over a low heat in a pan large enough to take all the mussels, I have found a pasta pan does this job best, soften the garlic and shallots in the butter with the bouquet garni.
  4. Add the mussels and white wine or cider. Turn up the heat then cover and steam the mussels open in their own juices for 3-4 mins, giving the pan a good shake every now and then
  5. Remove the bouquet garni, add the double cream and coarsely chopped parsley, then remove from the heat.
  6. Spoon into 2 large warmed bowls and serve with the crusty bread.

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