Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moules marinere with cream, garlic and parsley. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty.
Moules Marinere with Cream, Garlic and Parsley is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Moules Marinere with Cream, Garlic and Parsley is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Moules Marinere with Cream, Garlic and Parsley:
- Prepare 1 kg Fresh Mussels
- Prepare 1 Garlic clove, finely chopped
- Make ready 2 Shallots, finely chopped
- Make ready 15 g Butter
- Make ready 100 ml Dry white wine or dry cider
- Get 120 ml Double Cream
- Make ready 1 Bouquet Garni of Parsley, Thyme and Bay leaves
- Make ready Handful fresh Parsley leaves, coarsely chopped
- Make ready Crusty bread, to serve
I followed this recipe to a tee (with. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread. Moules marinière, or mariner-style mussels, is the kind of dish we tend to eat in restaurants, rather than at home, which is a shame, because it's ridiculously simple to prepare, and much more fun eaten somewhere you can slurp away.
Steps to make Moules Marinere with Cream, Garlic and Parsley:
- Wash the mussels under plenty of cold running water. Discard any open ones that won't close when slightly squeezed.
- 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.
- 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.
- 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
- Remove the bouquet garni, add the double cream and coarsely chopped parsley, then remove from the heat.
- Spoon into 2 large warmed bowls and serve with the crusty bread.
Before starting this Moules Marinière recipe, make sure you have organised all the necessary ingredients. Hello, This recipe of mussels is quite simple, and enough tasty with the dry white wine, the shallots and the garlic. I don't think you need to add some herb or spice (you can if you want, but. Easy to prepare, low cost and made with no cream! Enjoy with some crusty French bread, a glass of good dry white wine and a smile.
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