Recipe Details
Title A-Moules mariniere with cream garlic and parsley
Author Rick Stein
Portions 4
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 250.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Mussel, blue, raw1.75 Kilogram
Garlic1 Clove
Onions, shallots, raw2 Medium
Butter, unsalted15 Gram
Parsley, raw1 Cup US
Thyme, fresh10 Gram
Bay leaf, dried10 Gram
Wine, white, dry100 Millilitre
Cream, fresh, double120 Millilitre
Parsley, raw1 Cup US
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 618
Protein 110.12%
Other Carbohydrate 16.42%
Sugar 0.99%
Fat Saturated 67.71%
Fat Unsaturated 21.15%
Fiber 5.40%
Sodium 51.91%
Salt 53.79%
Traffic Lights
Recipe 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 finely chopped 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 coarsely chopped parsley and remove from the heat. 6. Spoon into four large warmed bowls and serve with lots of crusty bread.