Easiest Way to Make Perfect Moules Marinere with Cream, Garlic and Parsley

  • 2 min read
  • May 18, 2021

Moules Marinere with Cream, Garlic and Parsley. Perfect for giving, or for treating yourself. Browse our great range of cookware. Enjoy a free UK delivery on eligible orders!

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. Remove the bouquet garni, add the cream and parsley and remove from the heat. You can have Moules Marinere with Cream, Garlic and Parsley using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Moules Marinere with Cream, Garlic and Parsley

  1. It’s of Fresh Mussels.
  2. You need of Garlic clove, finely chopped.
  3. You need of Shallots, finely chopped.
  4. Prepare of Butter.
  5. You need of Dry white wine or dry cider.
  6. It’s of Double Cream.
  7. It’s of Bouquet Garni of Parsley, Thyme and Bay leaves.
  8. You need of fresh Parsley leaves, coarsely chopped.
  9. Prepare 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 four large warmed bowls and serve with lots of crusty bread. Give the pan a good shake every now and then.

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..

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 marini̬re with cream, garlic and parsley. Cook yourself a restaurant-style dish in six simple steps Рa splash of white wine, cider or beer gives an extra kick. Wash the mussels under plenty of cold, running water.

source: cookpad.com

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