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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, moules marinere with cream, garlic and parsley. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Moules Marinere with Cream, Garlic and Parsley is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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. Take 1 kg Fresh Mussels
  2. Take 1 Garlic clove, finely chopped
  3. Prepare 2 Shallots, finely chopped
  4. Get 15 g Butter
  5. Make ready 100 ml Dry white wine or dry cider
  6. Get 120 ml Double Cream
  7. Get 1 Bouquet Garni of Parsley, Thyme and Bay leaves
  8. Take Handful fresh Parsley leaves, coarsely chopped
  9. Make ready 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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