Moules Marinières a la Crème – mussels cooked in white wine, cream, garlic and parsley . Moules Marinières must be one of the best there is and in addition it’s quick to cook, it’s simple food, does not cost much and works perfectly as either an appetizer or a light lunch.
The broth is an excellent soup – this is of course eaten with a spoon. Or soaked in good bread like garlic baguette. You can also serve with French fries and turn your dish into Moules-frites.
This dish comes together in around 18 minutes from start to finish.
How to clean the mussels
Examine mussels before using. Rinse and stir mussels under cold running fresh water. Mussels naturally open and close their shells when out of water. For any mussels that do not close after rinsing, tap their shells or lightly squeeze them while running under the water again. For any mussel that still does not close, throw it away.
If they’re gritty or have lots of beards (it’ll look like bits of hair coming out from between their shells), scrub them well under cold water and pull out the beards by grabbing them and pulling towards the hinge-end of the mussels. Farm-raised mussels are generally quite clean when they are sold.
Discard and cracked mussels or open mussels that don’t close when tapped with another mussel.
Don’t overcook the mussels
Cooking will take 3 to 4 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels.
When the steam is pouring out from under the lid of the pot for 15 seconds, they are done!
In this recipe I use Knorr fish stock cube instead of salt. But you can easily replace the fish stock cube with salt.
If you liked Moules Marinières a la Crème, you may also like:
Moules Marinières a la Cremé- Mussels Cooked in White Wine & Cream
Equipment
- 1 large pot
Ingredients
- 1 kg Fresh mussels (2.2lb)
- 2 Shallots
- 3 cloves Garlic ,pressed
- 1 tbsp Olive oil
- 230 ml White wine (0.5 cup)
- 0.5 Fish stock cube ,optional
- 230 ml Water (0.5 cup)
- 230 ml Whipping cream (0.5 cup) (option vegetable cream)
- Black pepper
- 3 tbsp Parsley ,fresh chopped
Instructions
- Wash the mussels thoroughly under running water. Gently tap open mussels against the sink. The mussels that do not close are thrown away.
- Peel and finely chop the shallots and garlic. Fry soft in the olive oil without it taking on color.
- Add the mussels and pour on wine, fish stock cube, water and cream. Put the lid on and cook for 2-3 minutes, or until the mussels are done and have opened. Discard the mussels that have not opened.
- Lift out the mussels and let the soup boil for 5 minutes. Season with salt and pepper if needed.
- Place the mussels in a large bowl and beat over the mussel broth and top with coarsely chopped parsley.
Βon appétit
