Mussels marinière


Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
208 K 4.0/5 (28 reviews)
Grade this recipe:
Keywords:
Last modified on: September 4th 2011
For 1 kg, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 40 min.
Resting: 5 min.
Cooking: 25 min.
All in all: 1 hour 4 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Mussels marinière
Wash 1 kg mussels.

Stage 2 - 8 min.
Mussels marinière
Chop 1 onion. Tie 1 bunch parsley up into a small bundle.

Stage 3 - 2 min.
Mussels marinière
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
Pour in 500 ml dry white wine and bring to the boil.

Stage 5 - 10 min.
Mussels marinière
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
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
Turn up the heat under the pan and reduce the cooking juices by half.

Stage 8 - 2 min.
Mussels marinière
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
Pour the reduced juices boiling hot over the mussels...

Stage 10
Mussels marinière
...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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe200 RDI=80 %50 RDI=5 %70 RDI=10 %1,660 RDI=80 %6,950 RDI: 80 %
Per 100 g10 RDI=5 %3 RDI=0 %4 RDI=1 %100 RDI=5 %420 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mollusc, Milk, Sulfites
How much will it cost?
  • For 1 kg : 6 €

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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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