Mussels marinière


Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
183K 27 4.0
Grade this recipe:

Last modified on: September 4th 2011

Keywords for this recipe:MusselsMariniereWhite wineParsleyShallot
For 1 kg, you will need:

Change these quantities to make: 500 g 1 kg 2 kg 3 kg
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
37 min.5 min.22 min.1 hour 4 min.
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Step by step recipe


Stage 1 - 20 min.
Mussels marinière : Photo of step #1
Wash 1 kg mussels.

Stage 2 - 8 min.
Mussels marinière : Photo of step #2
Chop 1 onion. Tie 1 bunch parsley up into a small bundle.

Stage 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.

Stage 4 - 5 min.
Mussels marinière : Photo of step #4
Pour in 500 ml dry white wine and bring to the boil.

Stage 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.

Stage 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.

Stage 7 - 10 min.
Mussels marinière : Photo of step #7
Turn up the heat under the pan and reduce the cooking juices by half.

Stage 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.

Stage 9 - 2 min.
Mussels marinière : Photo of step #9
Pour the reduced juices boiling hot over the mussels...

Stage 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.
Keeping
Once cooked, 1 or 2 days in the fridge well covered. .
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,661 Kcal or 6,954 Kj202 gr51 gr72 gr
83 %78 %5 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
99 Kcal or 414 Kj12 gr3 gr4 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.

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Source
Home made.
This recipe uses (among others)
MusselsMussels: You can check-out other recipes which use it, like for example: Normandy seafood stew, Fillets of sole Dieppoise, Mussels with beurre d'escargot, Curried mussels with cabbage, Mussels with arroz negro, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, French onion soup, Rosemary steamed fish, Spring veal sauté , Crispy spinach rolls, ... All
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