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mutter (iou) and Moules mariniere with cream, garlic and parsley (recipes)


mutter (iou)



mutter verb. ME.
[from base repr. also by MUTE adjective: see -ER5. Cf. German dial. muttern.]
verb intrans. Speak in low and barely audible tones with the mouth nearly closed. ME.
J. Conrad Muttering cautiously with downcast eyes.
b. Speak covertly against, complain at, grumble. M16.
Defoe Our men muttered a little at this; but I pacified them.
c. transf. Make a low rumbling sound. L18.
D. H. Lawrence Thunder muttered in different places.
verb trans. Utter or say (a thing, that) indistinctly in a low tone; fig. express or say in secret, complain (that). LME.
mutter over recite (words) in low indistinct tones, mumble.
J. B. Priestley Mrs. Mounder..muttered something that nobody could catch. Times Politicians..began to mutter that the partnership was getting..too cosy.
mutterer noun M16.
muttering noun (a) the action of the verb; (b) something muttered; a rumour: E16.
mutteringly adverb in a muttering manner L17.

Moules mariniere with cream, garlic and parsley (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1.75kg/4lb mussels1 garlic clove, finely chopped2 shallots, finely chopped15g/½oz buttera bouquet garni of parsley, thyme and bay leaves100ml/3½fl oz dry white Wine or cider120ml/4fl oz double creamhandful of parsley leaves, coarsley choppedcrusty bread, to serve



Method



1. Wash the mussels 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. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.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 garni, 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.