Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moules marinere with cream, garlic and parsley. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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. How-to videos Mussels with white wine, garlic, parsley, and cream.
Moules Marinere with Cream, Garlic and Parsley is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Moules Marinere with Cream, Garlic and Parsley is something that I’ve loved my entire life.
To begin with this recipe, we have to 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:
- Prepare 1 kg Fresh Mussels
- Prepare 1 Garlic clove, finely chopped
- Take 2 Shallots, finely chopped
- Prepare 15 g Butter
- Get 100 ml Dry white wine or dry cider
- Take 120 ml Double Cream
- Get 1 Bouquet Garni of Parsley, Thyme and Bay leaves
- Prepare Handful fresh Parsley leaves, coarsely chopped
- Make ready Crusty bread, to serve
Moules Marinière with Cream, Garlic and Parsley. Home rick stein recipes Moules marinière with cream, garlic and parsley. rick stein recipes. Moules marinière with cream, garlic and parsley. The good thing about this recipe is that mussel is available all year round.
Instructions 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.
Moules marinière with cream, garlic and parsley by Rick Stein Cook yourself a restaurant-style dish in six simple steps - a splash of white wine, cider or beer gives an extra kick. Roughly chop the parsley leaves and add half to the pan. Moules Mariniere with Cream, Garlic and Parsley This is an amazing dish, my husband cooked for me a couple of weeks ago. The recipe is courtesy of Rick Stein and is taken from the BBC website. Check out this easy recipe for Moules marinière (sailors mussels).
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