Moules marinière with cream, garlic and parsley
Method
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Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
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Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
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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.
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Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
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Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
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Spoon into four large warmed bowls and serve with lots of crusty bread.
Ingredients
- 1.75kg/4lb mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g/½oz butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml/3½fl oz dry white wine or cider
- 120ml/4fl oz double cream
- handful of parsley leaves, coarsley chopped
- crusty bread, to serve
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Moules marinière with cream, garlic and parsley
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