Moules marinière with garlic, cream and parsley
I have cooked this as a starter and as a main dish and both of them go down well. Even my grandchildren love this recipe.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 6 people
- Wash the mussels under cold, running water and throw away any that don't close when tapped.
- 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.
- Heat a pan, big enough to hold all of the mussels, over a high heat and soften the garlic and shallots in the butter with the bouquet garni,
- 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 warmed bowls and serve with lots of crusty bread.
Sodium: 834mg | Sugar: 1g | Fiber: 0.02g | Potassium: 955mg | Cholesterol: 82mg | Calories: 351kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 7g | Fat: 16g | Protein: 35g | Carbohydrates: 12g