MARINIÃ¨RE RECIPES

Name: Moules marinière with cream, garlic and parsley
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4-6
Cuisine: French
Ingredients: 1.75kg/4lb mussels; 1 garlic clove, finely chopped; 2 shallots, finely chopped; 15g/½oz butter; a bouquet garni of parsley, thyme and bay leaves; 100ml/3½fl oz dry white wine or cider; 120ml/4fl oz double cream; handful of parsley leaves, coarsley chopped; crusty bread, to serve

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY - BBC FOOD

Moules marinière with cream, garlic and parsley - BBC Food image

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/½oz butter
a bouquet garni of parsley, thyme and bay leaves
100ml/3½fl oz dry white wine or cider
120ml/4fl oz double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve

Steps:

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
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.
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.
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.
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.

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY - BBC FOOD

Moules marinière with cream, garlic and parsley - BBC Food image

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/½oz butter
a bouquet garni of parsley, thyme and bay leaves
100ml/3½fl oz dry white wine or cider
120ml/4fl oz double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve

Steps:

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
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.
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.
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.
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.

More about "mariniÃ¨re recipes"

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY - BBC FOOD

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.
From bbc.co.uk
Reviews 5
Cuisine French

Spoon into four large warmed bowls and serve with lots of crusty bread.

See details

WILD RADISH

The from scratch foodie experience. Michelin chefs, recipes designed for success, seasonal produce, sustainability led, exceptional recipes, paired wine: a whole experience in a box. Memories made.
From wild-radish.co.uk

See details

SUBARU EJ20G ENGINE - AUSTRALIANCAR.REVIEWS

Subaru's EJ20G was a turbocharged, 2.0-litre horizontally-opposed (or 'boxer') four-cylinder petrol engine. For Australia, the EJ20G engine powered the GC/GM Impreza WRX from 1994 to 1996; key features of the EJ20G engine included its: . Die-cast …
From australiancar.reviews

See details