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Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.

187K 27 4.0

Last modified on: September 4^th 2011

Keywords for this recipe:Mussels Mariniere White wine Parsley Shallot

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

Change these quantities to make: 500 g 1 kg 2 kg 3 kg

Change measures: Metric

Metric weight Metric volumes

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.

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Step by step recipe

Stage 1 - 20 min.

Wash 1 kg mussels.

Stage 2 - 8 min.

Chop 1 onion. Tie 1 bunch parsley up into a small bundle.

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.

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.

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.

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. .

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 kg : 6.00 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

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See all recipes that use it

Source

Home made.

This recipe uses (among others)

	Mussels: You can check-out other recipes which use it, like for example: Mussels with beurre d'escargot, Paimpol salad, Quiche Bretonne, Spaghetti with mussels and basil, Mussels with arroz negro, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Crispy spinach rolls, Mackerel Fillets in White Wine, Curried prawn risotto, Hollandaise sauce, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate muffins, Yeast-based flaky dough (for croissants), Elsa's Comtoise galette, Almond tuiles, Old style brioche, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Vegetable clafoutis, Beef braised in reduced red wine, Shakshuka, Endive and beer soup, ... All

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