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Your version of moules marinieres...Cream, oui or non?

Mine...butter, shallots, garlic, white wine, and parsley. Any interesting variations?

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  1. Non! Quelle horror!!. The only change I'd consider is frizzling some jambon or pancetta with the leeks... But I'm a purist anyhoo - I'd make a creamy mussel stew and call it that, if I was adding cream. Love mussels.

    1. i prefer leeks to shallots and like a glug of pernod in there. lemon zest too. cream? uh, no.

      1. No cream. But sometimes coconut milk.....

        2 Replies
        1. re: perk

          Yes, I also do a Thai-esque version with red curry paste, and coconut milk finished with minced cilantro, and fresh lime.

          1. re: letsindulge

            +1 for coconut milk and the above, + lemongrass.
            As you've listed the ingredients, no cream please. The main thing for me is that there is a healthy bit of unctousness to the sauce. It makes me sad when it's too thin.
            A bit of tomato works well with what you've got, too.

        2. I did a quick search online and there are variations with a few tablespoons of cream, and saffron as well.

          1 Reply
          1. re: letsindulge

            un petit peu - a few tablespoons of cream plus above ingredients

            Interesting variation:
            above ingredients plus chorizo, fennel seeds, red pepper flakes, chopped seedless and peeled tomatoes

            http://www.food.com/recipe/mussels-wi...

          2. No créme in my moules, either.

            Leeks for me, too.