Moules Mariniere Magic with garlic, cream and parsley is a starter and main course of my dreams. I have actually had this as a starter and then again for a main course much the the waiters amusement. The composition of the soft delicate mussels, the smooth wine and cream sauce and the crunchy baguette is perfect. Always make sure you have a chilled Chablis to hand!
Moules Mariniere Magic
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.
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Add to CollectionServings: 6 people
Calories: 351kcal
Ingredients
- 1.75 kg mussels
- 1 clove garlic chopped
- 4 large shallots chopped
- 15 g butter
- 1 fresh Bouquet garni parsley, thyme, bay
- 100 ml dry white wine cider
- 120 ml double cream
- 1 bunch parsley chopped
- white bread to serve
Instructions
- 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.
Nutrition
Calories: 351kcal | Carbohydrates: 12g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 82mg | Sodium: 834mg | Potassium: 955mg | Fiber: 0.02g | Sugar: 1g
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