Although there are many moule marinière recipes that include cream, technically this would be moules à la Normande, or moules à la crème. This is my way – using a stock cube instead of a bouquet garni as its a bit simpler – and then garnishing with generous amounts of parsley. This really is super quick and easy to do. Perhaps the most arduous part is cleaning the mussels.
- 1 kg of live mussels
- 1 clove of garlic
- 1 small onion or shallot
- 15g (1 tbsp.) of butter
- 1 stock cube + 2 tbsp. of hot water
or 1 bouquet garni (4 fresh bay leaves, 8 sprigs fresh thyme, and the stems of the parsley you’ll use later)
- 80 ml (3 tbsp.) of white wine
- 60 ml (4 tbsp.) of single cream
- Handful of parsley for garnishing
- Crusty bread, or
- French fries
- Clean the mussels: (You can watch how here.)
- Wash the mussels under cold running water. Discard any open ones that won’t close when tapped.
- Pull out the fibrous beards protruding from the shells and knock off any barnacles with a heavy knife.
- Finally, rinse the mussels again to remove any small pieces of shell.
- Sweat the onions and garlic (and bouquet garni, if using) in a large pan – large enough to comfortably accommodate all the mussels later.
- When they have turned translucent, add the wine and bring to the boil.
- Next add the mussels, and continue to cook for about 3 minutes, lid on, giving them a good shake very now and then.
- Finally, stir in the cream add the parsley and serve.