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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moules marinere with cream, garlic and parsley. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Give the pan a good shake every now and then. Remove the bouquet garni, add the cream and parsley and remove from the heat. 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 is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Moules Marinere with Cream, Garlic and Parsley is something that I’ve loved my whole life. They are fine and they look wonderful.

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

Moules Marinière with Cream, Garlic and Parsley. Finely chop the garlic, parsley, and shallots and lay out with all of the other ingredients. Run all of the mussels under cold water. Check each mussel and debeard as appropriate.

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.

Run all of the mussels under cold water. Check each mussel and debeard as appropriate. RECIPE: Moules mariniere with cream, garlic and parsley. My favourite dish is moules mariniere, the classic French dish. Make sure the mussels are lifted out and the sauce cooked down so it is thick and you can dip fresh bread such as focaccia in the sauce — perfect with a glass of crisp WA white wine.

So that’s going to wrap it up for this exceptional food moules marinere with cream, garlic and parsley recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!