Recipe of Jamie Oliver Moules Marinere with Cream, Garlic and Parsley

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moules marinere with cream, garlic and parsley. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moules Marinere with Cream, Garlic and Parsley is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Moules Marinere with Cream, Garlic and Parsley is something that I’ve loved my whole life.

Cook yourself a restaurant-style moules marinière in six simple steps - a splash of white wine, cider or beer gives an extra kick. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread. Here's one of the most simple and romantic recipes you can add to your cooking arsenal - a classic French mussels recipe - also known as Moules Marinière.

To get started with this particular recipe, we must first prepare a few components. You can cook moules marinere with cream, garlic and parsley using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Moules Marinere with Cream, Garlic and Parsley:

1. Get Fresh Mussels
2. Prepare Garlic clove, finely chopped
3. Take Shallots, finely chopped
4. Take Butter
5. Take Dry white wine or dry cider
6. Make ready Double Cream
7. Prepare Bouquet Garni of Parsley, Thyme and Bay leaves
8. Take fresh Parsley leaves, coarsely chopped
9. Make ready Crusty bread, to serve

To serve the mussels, tip into a large dish or divide "For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread. I left out the onion and the bay leaf, added extra garlic, used dried parsley in place of fresh.

Steps to make Moules Marinere with Cream, Garlic and Parsley:

1. Wash the mussels under plenty of cold running water. Discard any open ones that won't close when slightly squeezed.
2. Pull out the tough fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with the back of a large knife blade. Give the mussels another quick wash.
3. Over a low heat in a pan large enough to take all the mussels, I have found a pasta pan does this job best, soften the garlic and shallots in the butter with the bouquet garni.
4. Add the mussels and white wine or cider. Turn up the heat then cover and steam the mussels open in their own juices for 3-4 mins, giving the pan a good shake every now and then
5. Remove the bouquet garni, add the double cream and coarsely chopped parsley, then remove from the heat.
6. Spoon into 2 large warmed bowls and serve with the crusty bread.

Doubled the sauce recipe for dipping crusty bread. I left out the onion and the bay leaf, added extra garlic, used dried parsley in place of fresh. Before starting this Moules Marinière recipe, make sure you have organised all the necessary ingredients. Moules marinière, or mariner-style mussels, is the kind of dish we tend to eat in restaurants, rather than at home, which is a shame, because it's ridiculously simple to prepare, and much more fun eaten somewhere you can slurp away. This recipe for moules marinière could not be simpler or faster.

So that’s going to wrap it up with this special food moules marinere with cream, garlic and parsley recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!