Mussels marinière

Step by step recipe:

  1. 20 min.Mussels marinière : Photo of step #1
    Wash 1 kg mussels.
  2. 8 min.Mussels marinière : Photo of step #2
    Chop 1 onion. Tie 1 bunch parsley up into a small bundle.
  3. 2 min.Mussels marinière : Photo of step #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. 5 min.Mussels marinière : Photo of step #4
    Pour in 500 ml dry white wine and bring to the boil.
  5. 10 min.Mussels marinière : Photo of step #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. 5 min.Mussels marinière : Photo of step #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. 10 min.Mussels marinière : Photo of step #7
    Turn up the heat under the pan and reduce the cooking juices by half.
  8. 2 min.Mussels marinière : Photo of step #8
    Pass them through a fine sieve, leaving a little in the bottom of the pan, as this always contains some sand.
  9. 2 min.Mussels marinière : Photo of step #9
    Pour the reduced juices boiling hot over the mussels...
  10. Mussels marinière : Photo of step #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.

Source:

Home made.

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