Serves 3-4 people
Create this mouth-watering Moules Marinière with garlic, cream and parsley with our easy to follow recipe…
- 1.75kg mussels
- 1 garlic clove (finely chopped)
- 2 shallots (finely chopped)
- 15g butter
- A bouquet garni of parsley, bay leaves and thyme
- 100ml dry white wine or cider
- 120ml double cream
- A handful of parsley leaves (roughly chopped)
- Bread to serve
Prepare your mussels by washing them under cold, running water (being sure to discard any that won’t close when lightly squeezed).
Remove the fibrous beards poking from the tightly closed shells and knock off any barnacles with a knife. Give the mussels another rinse to rid of any pieces of shell.
Soften your garlic and shallots in the butter with the bouquet garni, making sure you use a large enough pan to hold all of the mussels.
Add your mussels and wine, then turn up the heat. Cover the pan and steam them open in their own juices for 4 minutes, ensuring to shake the pan every now and then.
Remove the bouquet garni, remove any mussels that did not open, add your cream and chopped parsley and remove from the heat.
Serve into four large warmed bowls with crusty bread of your choice and enjoy!