Mussels marinière

A recipe from cooking-ez.com

For 1 kg, you will need:

• 1 1 kg mussels
• 2 1 onion
• 3 1 bunch parsley
• 4 50 g butter
• 5 500 ml dry white wine
• 6 salt
• 7 pepper
• Total weight: 1,675 grams

Times:

Preparation	Resting	Cooking	Start to finish
40 min.	5 min.	25 min.	1 hour 4 min.

Step by step recipe

• 1: Wash 1 kg mussels.
• 2: Chop 1 onion. Tie 1 bunch parsley up into a small bundle.
• 3: Melt 50 g butter in a large pan.
  When the butter is melted, add the onions and the bunch of parsley, salt a bit (mussels juice is coming) and pepper generously, then leave to cook for 1 or 2 minutes.
• 4: Pour in 500 ml dry white wine and bring to the boil.
• 5: Tip in the mussels, stir briefly, pepper generously and cover.
  Leave to cook covered for a minute or two, then remove the lid and take out all the mussels that have opened, using an araignée (spider) or a skimmer, as they are already cooked.
  Repeat this operation until all the mussels are cooked.
• 6: Carry on removing the mussels like this. Any that have not opened after five minutes are no good and should be discarded.
  Cover the cooked mussels with a sheet of aluminium foil to keep them hot.
• 7: Turn up the heat under the pan and reduce the cooking juices by half.
• 8: Pass them through a fine sieve, leaving a little in the bottom of the pan, as this always contains some sand.
• 9: Pour the reduced juices boiling hot over the mussels...
• 10: ...and serve immediately.

Remarks

You can vary the flavour of the mussels by adding to the pan at the stage of reducing the cooking juices: cream, cream with a little roquefort, curry powder, etc.

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