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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive 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 little bit unique. This will be really delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Moules Marinere with Cream, Garlic and Parsley is something which I’ve loved my whole life. They are nice and they look fantastic.

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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 cook it.

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

Mussels with white wine, garlic, parsley, and cream. This is one of Jen and my favourite recipes. It is so easy to make. And, if you forget about the cream, very healthy!! 😉 Serve it with a good white burgundy and heaven awaits.

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.

More on the wine a little later… I love mussels! Cheap, easy to cook, delicious and good for you. Lots of people are quite scared to cook with them, but what other ingredient tells you whether they are good to cook with, then tells you whether they are ok to eat? What's more, they cook in minutes, make their own sauce (with… Moules Marinière with Cream, Garlic and Parsley. Moules marinière with cream, garlic and parsley.

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