Moules Mariniere with Cream, Garlic & Parsley

Wed, 19 November 2025

Moules Mariniere with Cream, Garlic & Parsley

(serves 2)

Ingredients:

• 600g Fresh Mussels
• 1 Small bunch of flat leaf parsley (roughly chopped)
• 2 Cloves of Garlic (finely sliced)
• 2 Shallots (diced)
• Bouquet garni (parsley, thyme & bay leaves, tied together)
• 70ml White wine
• 70ml Double cream
• 10g Butter

Method:

Bouquet Garni -

This is a simple combination of herbs which can be used to flavour anything from stews to sauces, and soups. Simply take whole sprigs of thyme, parsley and the bay leaves, and tie them tightly together with kitchen/butchers twine. This can then be dropped into dishes and left to add flavour, and simply removed when the cooking is complete.

Mussels –

Place a large sauté pan on a medium heat. Add the butter, garlic and shallots, and allow to sweat gently until the onions become translucent. Next add your wine, and allow to simmer until you can no longer smell the alcohol. Now add the mussels (making sure they are all fully closed), and place the bouquet garni in too, stir well and place the lid on the pan. After 4/5 minutes, the mussels will be cooked, you can tell they are cooked as they will be fully opened. To finish the dish, add the cream and parsley and mix well on the heat for one minute. The mussels are now ready to serve (discard any unopened mussels)

To Serve –

Remove the bouquet garni, and pour your mussels into large bowls, making sure to give everyone plenty of sauce. And enjoy!