Recipe: Moules mariniere with cream, garlic and parsley

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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

Method:-

  • Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
  • 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.
  • 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.
  • 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.
  • 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.

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