This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
230 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
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.
52 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.
63 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.
46 K 30 min.
This recipe uses (among others)
Mussels
Like these other recipes: Curried mussels with cabbage, Quiche Bretonne, Breton style shellfish and vegetable soup, Spaghetti with mussels and basil, Mussels with arroz negro, ... See them all 10
Dry white wine
Like these other recipes: Mackerel Fillets in White Wine, Hollandaise sauce, Potatoes with prawns, Penne with purple artichokes, Rillons de Tours, ... See them all 70
Butter
Like these other recipes: Brownies, Saint-Lô cake, Gâteau Nantais, Jam doughnuts, Nachos, ... See them all 497
Onion
Like these other recipes: Gratin du Nord, Express chilli con carne, Cassoulet, Leek fondue, Rabbit civet "à la normande", ... See them all 153
Other recipes you may also like
Ham "friand" pie
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce. September 8th 2018106 K4.2 1 hour 5 min.
Chocolate Truffles
Chocolate truffles: those dreamy, creamy chocolatey treats, rolled in cocoa powder or a mix of chopped dry-roasted pistachios and almonds. January 6th 201669 K5 2 hours 55 min.
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully tender. December 30th 201998 K3.8 1 hour
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013299 K4.6 1 hour 45 min.
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 2020341 K5 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.