Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moules marinere with cream, garlic and parsley. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Try Rick Stein's elegant recipe for steamed mussels in garlic and double cream and garnished with fresh parsley.
Moules Marinere with Cream, Garlic and Parsley is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Moules Marinere with Cream, Garlic and Parsley is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started 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:
- Make ready 1 kg Fresh Mussels
- Take 1 Garlic clove, finely chopped
- Make ready 2 Shallots, finely chopped
- Prepare 15 g Butter
- Make ready 100 ml Dry white wine or dry cider
- Make ready 120 ml Double Cream
- Prepare 1 Bouquet Garni of Parsley, Thyme and Bay leaves
- Take Handful fresh Parsley leaves, coarsely chopped
- Take Crusty bread, to serve
The dish basically consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Before starting this Moules Marinière recipe, make sure you have organised all the necessary ingredients. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread.
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.
Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread. This recipe for moules marinière could not be simpler or faster. I followed this recipe to a tee (with. This easy moule mariniere is a quick mussels in white wine Add the garlic and leeks, and cook until softened.
So that is going to wrap it up for this exceptional food moules marinere with cream, garlic and parsley recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
