Moules marinière with cream, garlic and parsley

🥘 Ingredients

• moules marinière 1 ¾ kg
• garlic 1 clove
• shallots 2
• butter 15 g
• bouquet garni
• white wine 100 ml
• double cream 120 ml
• chopped parsley handful
• crusty bread

1. 1

   Wash the moules marinière under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. 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. 3

   Soften the finely chopped garlic and finely chopped 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. 4

   Add the mussels and white 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. 5

   Remove the bouquet garni, add the double cream and chopped parsley and remove from the heat.
6. 6

   Spoon into four large warmed bowls and serve with lots of crusty bread .