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I'm doing moules mariniere tonight....(mussels in cream and wine)

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Pert_UK Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 05:46 AM
Original message
I'm doing moules mariniere tonight....(mussels in cream and wine)
Cooking for my girlfriend and her dad and haven't rolled this recipe out for a while so I hope it's OK!

2kg of mussles for 3 people
little bit of single cream
dry white wine
2 or more cloves garlic (chopped)
a few shallots (chopped)
parsley

Fry the chopped shallots in butter until soft, then add the chopped garlic. Chuck in the mussels and add about 2 glasses of white wine. Lid on the saucepan and wait for 5 minutes with the wine bubbling away. Add a little bit of cream and the chopped parsley and stir.

Serve straight away with lots of crusty bread.

NB - mussels need to be "de-bearded" / cleaned before cooking. Throw away any that aren't closed before cooking (or which don't close when you tap them with a knife) and throw away any that remain closed after cooking, or you'll get food poisoning!
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wildeyed Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 07:30 AM
Response to Original message
1. That sounds heavenly.
I wish the picky eaters in my house would eat mussels. Maybe I will make them for myself, serve everyone else plain pasta with butter or something.
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Pert_UK Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 10:44 AM
Response to Reply #1
4. Picky eaters? Probably wouldn't like the frog or snails I had...
over Christmas, or the haggis on Tuesday!
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wildeyed Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 10:45 AM
Response to Reply #4
5. I dunno, even I might not like the haggis.
But I would at least give it a try :)
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 09:15 AM
Response to Original message
2. Add some crushed fennel seeds and/or
Pernod or anisette ....... or even some dry vermoth.

Heavenly!
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Pert_UK Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 10:34 AM
Response to Reply #2
3. It's funny you say that......
I've seen that dish on a lot of menus, both in the UK and in France. Even though I do enjoy Pernot (and have a bottle in the house) the idea of mixing it with cream, or serving it with mussels really doesn't appeal at all. Vermouth I could handle though....

Think I'll leave it to experiment when it's just me eating them - don't want to risk it with the girlfriend's dad!
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WritersBlock Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 12:47 PM
Response to Original message
6. How'd it turn out? (n/t)
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Pert_UK Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-31-05 03:39 AM
Response to Reply #6
7. Really good, actually! Thanks for asking.....We had smoked duck..
salad to start too, with a char siu and balsmaic vinegar dressing.....It was all delicious and went down well with the guest, which was the main thing.

P.
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