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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, moules marinere with cream, garlic and parsley. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Moules Marinere with Cream, Garlic and Parsley is something that I have loved my entire life. They are fine and they look fantastic.

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.

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

Mussels Mariniere / Moules Marinière Recipe. Mussels and French fries (Moules-frites) is a popular main dish originating in Belgium. Mince shallots, garlic and parsley leaves. I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of the broth.

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.

Moules marinières is also commonly known as Sailor's mussels, Mariner's mussels or even plain mussels in white wine sauce. The dish basically consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Arguably the only way to serve mussels, just add frites or french bread. Easy recipe ideas from House & Garden. Place a large saucepan on a medium heat.

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