Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
196K 27 4.0
Last modified on: September 4th 2011
Keywords for this recipe:
1 kg mussels
1 
1 bunch 
50 g 
500 ml 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 37 min. | 5 min. | 22 min. | 1 hour 4 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
Wash 1 kg mussels.
Stage 3 - 2 min.
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.
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.
Stage 4 - 5 min.
Pour in 500 ml dry white wine and bring to the boil.
Stage 5 - 10 min.
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.
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.
Stage 6 - 5 min.
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.
Cover the cooked mussels with a sheet of aluminium foil to keep them hot.
Stage 7 - 10 min.
Turn up the heat under the pan and reduce the cooking juices by half.
Stage 8 - 2 min.
Pass them through a fine sieve, leaving a little in the bottom of the pan, as this always contains some sand.
Stage 9 - 2 min.
Pour the reduced juices boiling hot over the mussels...
Stage 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.
Keeping
Once cooked, 1 or 2 days in the fridge well covered. .
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,661 Kcal or 6,954 Kj | 202 gr | 51 gr | 72 gr |
| 83 % | 78 % | 5 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 99 Kcal or 414 Kj | 12 gr | 3 gr | 4 gr |
| 5 % | 5 % | <1 % | 1 % |
How much will it cost?
- For 1 kg : 6.00 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
 | Mussels: You can check-out other recipes which use it, like for example: Breton style shellfish and vegetable soup, Paimpol salad, Normandy seafood stew, Curried mussels with cabbage, Paella, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Sausage mushroom and cheese crumble, Creamy risotto with diced vegetables and flax seeds, Summer Salmon Blanquette, Pork chops with a duo of brassicas, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Winemaker's toast, Lemon tart, Kouign-amann brioche, Rillettes stuffed mushrooms, Hazelnut and orange cake, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Leek and Jerusalem artichoke soup, Morel risotto with Vin Jaune and Mont d'Or, Lumberjack turnovers, Express chilli con carne, Fish in white wine, ... All |
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