Moules Mariniere with Cream, Garlic and Parsley
And this one from Rick Stein is my Wife's favourite
1.75 kg mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15 g butter
a bouquet garni of parsley, thyme and bay leaves
100 ml dry white wine or cider
120 ml double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve
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.
Preparation time: 30 minutes
Cooking time: 30 minutes
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