Moules Mariniere

Steamed Mussels in a creamy garlic and white wine sauce

15 minutes Easy Serves 4

INGREDIENTS
(Castell Howell Product Codes)

  • 27532 4lb Live Mussels, cleaned (27532)
  • 1 Garlic Clove, finely chopped (5754)
  • 2 Shallots, finely chopped (10372)
  • 15g Butter (96574)
  • Bay Leaves (58082)
  • Dry White Wine (31122)
  • 120ml Double Cream (2203)
  • Parsley Leaves, finely chopped (1365)

METHOD:

> Ensure your mussels are thoroughly cleaned.
> Soften the garlic and shallots in the butter, with the bouquet garni in a large pan. Add the mussels and wine, 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.
> Remove the bouquet garni, add the cream and parsley, then remove from the heat.
> Spoon into 4 large warmed bowls and serve with delicious crusty bread.

 

 

Tags: chef, eatingout, Fish, food, menu, moules, moules mariniere, mussels, recipe, seafood

Categories: News