Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, moules marinere with cream, garlic and parsley. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moules Marinere with Cream, Garlic and Parsley is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Moules Marinere with Cream, Garlic and Parsley is something which I have loved my whole life. They are nice and they look wonderful.
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 can achieve it.
The ingredients needed to make Moules Marinere with Cream, Garlic and Parsley:
- Take 1 kg Fresh Mussels
- Prepare 1 Garlic clove, finely chopped
- Get 2 Shallots, finely chopped
- Take 15 g Butter
- Take 100 ml Dry white wine or dry cider
- Prepare 120 ml Double Cream
- Make ready 1 Bouquet Garni of Parsley, Thyme and Bay leaves
- Get Handful fresh Parsley leaves, coarsely chopped
- Take Crusty bread, to serve
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. Add the white wine and cream. heavy cream. garlic. mussels. parsley. thyme.
Steps to make Moules Marinere with Cream, Garlic and Parsley:
- Wash the mussels under plenty of cold running water. Discard any open ones that won't close when slightly squeezed.
- 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.
- 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.
- 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
- Remove the bouquet garni, add the double cream and coarsely chopped parsley, then remove from the heat.
- Spoon into 2 large warmed bowls and serve with the crusty bread.
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. Before starting this Moules Marinière recipe, make sure you have organised all the necessary ingredients.
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