Mussels A La Meurniere

Samuraisan | 20:05 Tue 25th Jul 2017 | Food & Drink

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Mr. Sam made Moules Meurnier this evening. Very nice, but the cream split, although we folllowed the recipe. Anyone know why that could be ?

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Probably because the cream was heated too high, like boiling point, which is when it will split.

Question Author

Thanks TheWinner. I think you are correct.

Better to use creme fraiche which never splits. By the way it's moules a la mariniere.

For diddlydohttps://putneyfarm.com/2012/02/17/our-best-recipe-mussels-meuniere-mussels-steamed-in-white-wine/

I have never had Miules Mariniere with cream.

^Moules^

ummmm

Traditionally it's not made with cream.

What you're eating is mussels in a creamy white wine sauce.

Meunier and its other forms mean miller.Danny's link doesn't work but it's a mistake on the part of the restaurant.

Moules marinière can be made cream which, to stop it splitting, the cream is quickly stirred in after the cooked ingredients have been removed from the heat. :-

http://www.bbc.co.uk/food/recipes/moulesmarinierewithc_71787

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