Moules Marinière with Cream, Garlic and Parsley

By Rick Stein

Moules Marinière with Cream, Garlic and Parsley recipe, brought to you by MiNDFOOD.

Serves 4

15g butter

1 garlic clove, finely chopped

2 shallots, finely chopped

1 bouquet garni (parsley, thyme, bay leaves)

1¾kg mussels, scrubbed, debearded

100ml dry white wine

120ml double cream

½ cup flat-leaf parsley leaves, coarsely chopped

1 Melt butter over medium 
heat in a large saucepan. 
Add garlic, shallots and bouquet garni and cook 
for 2 minutes or until fragrant. Add mussels 
and wine. Increase heat 
to high. Cover and steam 
for 3-4 minutes, shaking 
pan occasionally.

2 Remove bouquet garni. Add cream and parsley. Stir 
to combine. Remove from heat. Spoon into 4 large warmed serving bowls. 
Serve with crusty bread.


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