Mussels marinière

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
40 min.	5 min.	25 min.	1 hour 4 min.

Step by step recipe

1	Wash 1 kg mussels.
2	Chop 1 onion. Tie 1 bunch parsley up into a small bundle.
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.
4	Pour in 500 ml dry white wine and bring to the boil.
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.
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.
7	Turn up the heat under the pan and reduce the cooking juices by half.
8	Pass them through a fine sieve, leaving a little in the bottom of the pan, as this always contains some sand.
9	Pour the reduced juices boiling hot over the mussels...
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.

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