Easiest Way to Make Homemade Moules Marinere with Cream, Garlic and Parsley

Moules Marinere with Cream, Garlic and Parsley.

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, moules marinere with cream, garlic and parsley. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It's enjoyed by millions every day. They are nice and they look fantastic. Moules Marinere with Cream, Garlic and Parsley is something that I've loved my entire life.

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

Steps 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..

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