How to Prepare Any-night-of-the-week Moules Marinere with Cream, Garlic and Parsley

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We hope you got benefit from reading it, now let's go back to moules marinere with cream, garlic and parsley recipe. You can have moules marinere with cream, garlic and parsley using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Moules Marinere with Cream, Garlic and Parsley:

1. Prepare 1 kg of Fresh Mussels.
2. Prepare 1 of Garlic clove, finely chopped.
3. Take 2 of Shallots, finely chopped.
4. Prepare 15 g of Butter.
5. Take 100 ml of Dry white wine or dry cider.
6. Provide 120 ml of Double Cream.
7. You need 1 of Bouquet Garni of Parsley, Thyme and Bay leaves.
8. Prepare Handful of fresh Parsley leaves, coarsely chopped.
9. Use of Crusty bread, to serve.

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..

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