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
2 kg
7 IngredientsLast modified on: September 4th 2011
4 lb + 6.4 oz mussels
2 
2 bunches 
3.6 oz 
2 lb + 3.2 oz 
Times for this recipe
Preparation: 40 min.
Resting: 5 min.
Cooking: 25 min.
All in all: 1 hour 4 min.
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Step by step recipe
Stage 1 - 20 min.
Wash 4 lb + 6.4 oz mussels.
Stage 3 - 2 min.
Melt 3.6 oz 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 lb + 3.2 oz 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 | 400 RDI=160 % | 100 RDI=10 % | 140 RDI=20 % | 3,320 RDI=170 % | 13,910 RDI: 170 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 4 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
How much will it cost?
- For 2 kg : 12 €
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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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This recipe uses (among others)
Mussels
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Dry white wine
Like these other recipes: Spaghetti with mussels and basil, Béarnaise sauce, Fillets of sole Dieppoise, Pan-fried salmon with white cabbage, Cured Pork Belly With Lentils, ... See them all 68
Butter
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Parsley
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