Moules Marinières a la Cremé- Mussels Cooked in White Wine & Cream
Moules Marinières – mussels cooked in white wine, cream, garlic and parsley .
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.
