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http://www.lifestylefood.com.au/recipes/4810/moules-mariniere-with-cream-garlic-and-parsley

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Moules Mariniere with Cream, Garlic and Parsley

Ingredients

Method

  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Moules Mariniere with Cream, Garlic and Parsley.

 
 

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