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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, moules marinere with cream, garlic and parsley. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Moules Marinere with Cream, Garlic and Parsley is something that I have loved my whole life.

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

The ingredients needed to make Moules Marinere with Cream, Garlic and Parsley:
  1. Take 1 kg Fresh Mussels
  2. Prepare 1 Garlic clove, finely chopped
  3. Prepare 2 Shallots, finely chopped
  4. Make ready 15 g Butter
  5. Prepare 100 ml Dry white wine or dry cider
  6. Take 120 ml Double Cream
  7. Get 1 Bouquet Garni of Parsley, Thyme and Bay leaves
  8. Make ready Handful fresh Parsley leaves, coarsely chopped
  9. Get Crusty bread, to serve
Steps 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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