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3.9.13

Moules Marinière with Cream, Garlic and Parsley {Recipe}

When we went on holiday to Holland last week we shared a villa with my sister in law and her family.
One day they came back with a packet of mussels they had bought from the supermarket within the marketdome.
My sister in law cooked them up for everyone and they were DELICIOUS! I didn't expect to like them so much.
I jokingly said to Harry "do you want one?" thinking he would say no as he rejected one earlier which my husband had offered him.
But no, he opened his mouth, ate the mussel and asked for more! We couldn't believe how many he went on to eat!

My sister in law followed a recipe by Rick Stein which she found on the BBC Food website.
The only ammendmant, as far as I am aware, is that she served the mussels out of the shells (and maybe cooked them out of their shells).
Served with fresh crusty bread (which ended up going and we used poppy seed rolls which worked equally as well) and a Pimms punch it was one of the best dinners we had that week.


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

Preparation method

  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
  6. Spoon into four large warmed bowls and serve with lots of crusty bread.



 

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