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Recipe : **** Mussels with Cream, Garlic, and Parsley

Mussels with Cream, Garlic, and Parsley
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
cream, garlic, mussels, parsley

Recipe's Ingredients

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  • 1 garlic clove, finely chopped
  • 2 shallots, finely chopped
  • a bouquet garni of parsley, thyme and bay leaves
  • handful of parsley leaves
  • crusty bread, to serve
  • 1.8 kg mussels
  • 15 g butter
  • 100 ml dry white wine or cider
  • 120 ml double cream

  • Recipe preparation steps

  • 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.
  • Ready !



 

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