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Mussels marinière


Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
138,2334.2/5 for 22 ratings
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Last modified on: September 4th 2011

For 1 kg, you will need:

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How long does it take?

Time required
PreparationRestingCookingStart to finish
37 min.5 min.22 min.1 hour 4 min.
Keeping:
Once cooked, 1 or 2 days in the fridge well covered.
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  • When will I finish if I start the recipe at a certain time?
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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.

Nutritional information

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

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
MusselsMussels: You can check-out other recipes which use it, like for example: Quiche Bretonne, Fillets of sole Dieppoise, Spaghetti with mussels and basil, Normandy seafood stew, Paella, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Seafood sauerkraut, Quiche Bretonne, Spaghetti with mussels and basil, Mackerel Fillets in White Wine, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Du Barry soup, Chaud-froid of grapefruit, pineapple and lime custard , Pistachio cream, Quick Strawberry Millefeuille, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, Quartet of brassicas with cream , Escalope of veal in a cream sauce, Quick prawn curry, Sauce Normande (for fish), ... All

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