Mussels marinière


Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
223 K 4.0/5 (28 reviews)
Grade this recipe:
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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
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Step by step recipe


Stage 1 - 20 min.
Mussels marinière : Stage 1
Wash 1 litre mussels.

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

Stage 3 - 2 min.
Mussels marinière : Stage 3
Melt 51.6 ml 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 : Stage 4
Pour in 500 ml dry white wine and bring to the boil.

Stage 5 - 10 min.
Mussels marinière : Stage 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.

Stage 6 - 5 min.
Mussels marinière : Stage 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.

Stage 7 - 10 min.
Mussels marinière : Stage 7
Turn up the heat under the pan and reduce the cooking juices by half.

Stage 8 - 2 min.
Mussels marinière : Stage 8
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 : Stage 9
Pour the reduced juices boiling hot over the mussels...

Stage 10
Mussels marinière : 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 recipe200 RDI=80 %40 RDI=4 %70 RDI=10 %1,620 RDI=80 %6,790 RDI: 80 %
Per 100 g20 RDI=7 %3 RDI=0 %6 RDI=1 %140 RDI=7 %580 RDI: 7 %
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 : 2.50 €

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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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