Recipe of Favorite Moules Marinere with Cream, Garlic and Parsley

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, moules marinere with cream, garlic and parsley. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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

Cook yourself a restaurant-style moules marinière in six simple steps - a splash of white wine, cider or beer gives an extra kick. 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. Here's one of the most simple and romantic recipes you can add to your cooking arsenal - a classic French mussels recipe - also known as Moules Marinière.

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

To serve the mussels, tip into a large dish or divide "For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread. I left out the onion and the bay leaf, added extra garlic, used dried parsley in place of fresh.

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.

Doubled the sauce recipe for dipping crusty bread. I left out the onion and the bay leaf, added extra garlic, used dried parsley in place of fresh. Before starting this Moules Marinière recipe, make sure you have organised all the necessary ingredients. Moules marinière, or mariner-style mussels, is the kind of dish we tend to eat in restaurants, rather than at home, which is a shame, because it's ridiculously simple to prepare, and much more fun eaten somewhere you can slurp away. This recipe for moules marinière could not be simpler or faster.

So that’s going to wrap this up for this special food moules marinere with cream, garlic and parsley recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!