Moules Marinière With Cream & Neema Fruity & Fiery Chilli Paste

Today we present these amazing restaurant-style Moules marinière with these 6 easy steps.

Check out the ingredients and methods down👇


1.7kg mussels

3 garlic cloves finely chopped 

2 shallots finely chopped

15g Butter

A bouquet of parsley, thyme and bay leaves

120ml of dry white wine or cider

120ml of double cream

1 teaspoon of Neema fruity and fiery chilli paste


  1. Grab the mussels and wash them under plenty of cold running water, discard any open ones that won’t close when lightly squeezed.

  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. Grab a large pan big enough to fit all the mussels in. start to cook the garlic and shallots in the pan with the butter until soft and the bouquet of herbs.

  4. Add the mussels and 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. Remove the bouquet of herbs, add the cream and chopped parsley and remove from the heat.

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

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