Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
213 K 4.0/5 (28 reviews)
1 hour 4 min.
Easy
500 g
7 IngredientsLast modified on: September 4th 2011
500 g mussels
½ 
½ bunch 
25 g 
250 ml 
Times for this recipe
Preparation: 40 min.
Resting: 5 min.
Cooking: 25 min.
All in all: 1 hour 4 min.
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.
Wash 500 g mussels.
Stage 3 - 2 min.
Melt 25 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.
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 250 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.
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.
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. .
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 30 RDI=2 % | 40 RDI=5 % | 830 RDI=40 % | 3,480 RDI: 40 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 4 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
How much will it cost?
- For 500 g : 3 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
37 K 25 min.
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
31 K 30 min.
Ch'ti mussel tarts
A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
44 K 1 hour 20 min.
This recipe uses (among others)
Mussels
Like these other recipes: Normandy seafood stew, Spaghetti with mussels and basil, Mussels with beurre d'escargot, Breton style shellfish and vegetable soup, Quiche Bretonne, ... See them all 10
Dry white wine
Like these other recipes: Veal Marengo, Penne with purple artichokes, Quiche Bretonne, Filet mignon with asparagus, Scallops with crunchy vegetables and wine sabayon, ... See them all 68
Butter
Like these other recipes: Fried cheese toasties with avocado, Linzer torte, How to cook rice in rice-cooker, Nicholas's fish, French Family Cake, ... See them all 461
Onion
Like these other recipes: Special Parmesan baguettes, Turmeric risotto, Leek fondue, Quick chicken curry, French onion soup, ... See them all 148
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018418 K 24.3 45 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011307 K 24 35 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011205 K3.7 20 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.October 3rd 20192.08 M 23.7 7 hours 55 min.
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.February 21th 2011314 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.