Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
214 K 4.0/5 (28 reviews)
1 hour 4 min.
Easy
1 kg
7 IngredientsLast modified on: September 4th 2011
4 cups + 3 tablespoons mussels
1 
1 bunch 
¼ cup 
2 cups + 2 tablespoons 
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 4 cups + 3 tablespoons mussels.
Stage 3 - 2 min.
Melt ¼ cup 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 2 cups + 2 tablespoons 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 | 200 RDI=80 % | 50 RDI=5 % | 70 RDI=10 % | 1,660 RDI=80 % | 6,950 RDI: 80 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 4 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
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
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.
38 K 25 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.
46 K 1 hour 20 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.
32 K 30 min.
This recipe uses (among others)
Mussels
Like these other recipes: Quiche Bretonne, Breton style shellfish and vegetable soup, Paella, Mussels with arroz negro, Paimpol salad, ... See them all 10
Dry white wine
Like these other recipes: Beurre blanc sauce, Creamy risotto with vegetables , Seven-hour lamb, Fillets of sole Dieppoise, Cod loin with saffron, ... See them all 68
Butter
Like these other recipes: Arizona cupcakes, Potato purée , Tarte à l'coloche, Almond macaroon cake, Lime confectioner's custard (pastry cream), ... See them all 468
Parsley
Like these other recipes: Eggs with green asparagus and Parmesan cheese, Fillets of sole meunière, Alsatian-style salad, Larded pork tenderloin, Winter vegetable soup, ... See them all 159
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018334 K4 2 hours 30 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.59 M 714.6 2 hours 40 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017520 K4.3 2 hours 40 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 2011207 K3.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.