Mussels Cooked in Garlic Cream Sauce (Moule Mariniere)

French

Type of Dish Main Course

Ingredients

• 1.5 kg (3 lbs) mussels (scrubbed and washed)
• 30 g (2 Tbsp) butter
• 200 ml (1 cup) dry white wine
• 300 ml (1 1/2 cup) double Cream
• 4 cloves garlic (crushed)
• 15 g (1 Tbsp) shallots (finely chopped)
• 15 g (1/2 Tbsp) parsley (chopped)
• to taste white pepper (freshly ground)
• 2 2 Shallots (Finely Chopped)

Preparation

1. In a saucepan sauté garlic and shallots for 3 to 4 minutes until soft, add the white wine and reduce by half, add the cream, bring to a simmer. Add the live mussels (in the shell) and the parsley to the boiling sauce, put the lid on, turn up to high flame and boil for 3 to 4 minutes. Remove lid and check if mussels have opened, if all mussels are open it is ready, if some mussels did not open discard them.
2. Serve with crusty French bread.

Further Information

Yield 4

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 15 minutes.