Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
158,2534.1/5 for 23 ratings
Last modified on: September 4th 2011
For 1 kg, you will need:
1 bunch 
How long does it take?
Time required for this recipe:
Keeping: Once cooked, 1 or 2 days in the fridge well covered. .
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 37 min. | 5 min. | 22 min. | 1 hour 4 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 20 min.
Wash 2 lb + 3.2 oz mussels.
Stage 3 - 2 min.
Melt 1.8 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 1 lb + 1.6 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.
Nutritional information
How much will it cost?
- For 1 kg : 6.00 €
Source
Home made.More recipes?
This recipe uses (among others) | Mussels: You can check-out other recipes which use it, like for example: Quiche Bretonne, Paella, Normandy seafood stew, Fillets of sole Dieppoise, Mussels with beurre d'escargot, ... All |
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Melting Epoisses on toast , Blanquette of veal, Cod loin with saffron, Béarnaise sauce, Polenta with spinach and soft-poached egg, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Nonettes, How to prepare spinach, Dipping bread with cheese, Langoustine and leek tarts, Spinach on toast with bechamel, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Tabbouleh, Pan-baked hash brown (Hash-brown casserole), Rabbit civet "à la normande", Roscoff loaf, Rustic chicken and mushroom pie, ... All |
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