Moules Marinere with Cream, Garlic and Parsley. Give the pan a good shake every now and then. Give the pan a good shake every now and then. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Moules Marinere with Cream, Garlic and Parsley Give the pan a good shake every now and then. 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 bread. You can have Moules Marinere with Cream, Garlic and Parsley using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Moules Marinere with Cream, Garlic and Parsley

  1. Prepare 1 kg of Fresh Mussels.
  2. Prepare 1 of Garlic clove, finely chopped.
  3. It’s 2 of Shallots, finely chopped.
  4. You need 15 g of Butter.
  5. Prepare 100 ml of Dry white wine or dry cider.
  6. You need 120 ml of Double Cream.
  7. Prepare 1 of Bouquet Garni of Parsley, Thyme and Bay leaves.
  8. You need Handful of fresh Parsley leaves, coarsely chopped.
  9. It’s of Crusty bread, to serve.

Give the pan a good shake every now and then. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into warmed bowls and serve with lots of crusty bread. Moules marinière with cream, garlic and parsley.

Moules Marinere with Cream, Garlic and Parsley step by step

  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..

Cook yourself a restaurant-style dish in six simple steps – a splash of white wine, cider or beer gives an extra kick. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when. Moules Marinière With Cream, Garlic and Parsley Credit: Ranson Media. RECIPE: Moules mariniere with cream, garlic and parsley.

source: cookpad.com