Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
227 K 4.0/5 (28 reviews)
1 hour 4 min.
Easy
6 €
1 kg
7 IngredientsLast modified on: September 4th 2011
1 kg mussels
1 
1 bunch 
50 g 
500 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 1 kg mussels.
Stage 3 - ⌛ 2 min.
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.
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 500 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
How much will it cost?
- For 1 kg : 6 €
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
Ch'ti mussel tarts
A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
59 K 1 hour 20 min.
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.
48 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.
43 K 30 min.
This recipe uses (among others)
Mussels
Like these other recipes: Normandy seafood stew, Spaghetti with mussels and basil, Paimpol salad, Quiche Bretonne, Curried mussels with cabbage, ... See them all 10
Dry white wine
Like these other recipes: Seb's Italian-style aperitif slices, French onion soup, Saltimbocca, Fillets of sole Dieppoise, Potatoes with prawns, ... See them all 70
Butter
Like these other recipes: Pear and chocolate Paris puddings, Chaud-froid of grapefruit, pineapple and lime custard , Nachos, Onion fondue, Crisp apricot and pistachio tart, ... See them all 481
Parsley
Like these other recipes: Fish "à la Bordelaise", Celeriac soup with mustard, Crunchy Cauliflower Salad with Lemon, Tartar sauce, Fish terrine with spinach and tomatoes, ... See them all 164
Other recipes you may also like
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012308 K5 15 min.
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread. May 10th 2014222 K 24.1 1 hour 30 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013516 K5 50 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011270 K3.8 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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.