Ready in 15 minutes
Mouls marinere for one person. Don't need to increase the butter quite so much when scaling up.
"Best moules recipe. Use the demeyre moules pans for preference (author)."- Latexiron
Top-ranked recipe named "Moules Mariniere (Mathias)"
Can replace the quarter onion with a couple of Shallots.
0. Clean the mussels and removed the beards. Discard any that are open.
1 Melt the butter in a large pan and add the garlic, onion and thyme. Cook until the garlic/onion is soft, but not browned.
2 Add the mussels and the wine.
3. When the mussels have opened, add the cream and bring to the boil.
4. Fish out and discard any mussels that didn't open.
5 Stir in the parsley and chervil, season generously with salt and freshly ground black pepper and serve immediately.