1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Mussels marinière

Name: Mussels marinière
Prep time: 42 min
Cook time: 22 min
Total time: 1 h 4 min
Yield: 1 kg
Cuisine: French
Ingredients: 1 kg mussels; 1 onion; 1 bunch parsley; 50 g butter; 500 ml dry white wine; Salt; Pepper

This is the most classic way of preparing mussels, simple and delicious.

230 K 4.0/5 (28 reviews)615622

Duration

1 hour 4 min.

Difficulty

Easy

Last modified on: September 4^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

40 min.

Resting

5 min.

Cooking

25 min.

All in all

1 hour 4 min.

Preparation 40 min.

Resting 5 min.

Cooking 25 min.

When should you start or finish this recipe?

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 2 - ⌛ 8 min.

Chop 1 onion. Tie 1 bunch parsley up into a small bundle.

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.

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.

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	12 g RDI=19 %	3 g RDI=1 %	4 g RDI=6 %	99 kcal RDI=5 %	415 kJ RDI=5 %
Whole recipe	202 g RDI=312 %	51 g RDI=19 %	72 g RDI=99 %	1,660 kcal RDI=83 %	6,953 kJ RDI=83 %