Thursday, April 7, 2011
Classic Moules Mariniere with Cream, Garlic & Parsley
Moules Mariniere with Cream, Garlic & Parsley
1 lb. mussels, de-beard and kept chilled until using
5 shallots, sliced (or 1/2 large onion, sliced thin)
2 large cloves garlic, minced
1 handful of fresh thyme, on the stem
1 1/2 cups white wine
1/2 cup cream
4 tbsp butter
1 tbsp extra virgin olive oil
kosher salt and pepper
2 tbsp fresh parsley, chopped
Crusty French bread, for serving
In a large heavy-bottomed pot with a lid, heat the olive oil and melt the butter. Sauté the shallots, or onions, until translucent, then add the garlic, sauté for a couple minutes more, then add the wine and thyme, and stir everything around.
Once the wine is bubbling, add the mussels. Put the lid on, and shake the pot a bit to coat them. Turn the heat down to medium-high, and continue cooking 5-7 minutes. By this time the mussels should have opened up. Those that haven't, you should discard. Add the cream, a bit of salt and pepper, and stir together.
Serve the moules in two large warmed dinner bowls. Ladle a generous amount of the delicious sauce overtop and garnish with some chopped parsley. Be sure to mop up the sauce with a loaf of warm crusty bread!
COOK'S NOTE: Serve Moules Mariniere over linguini for another delicious version of this classic dish!