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: Fillets of sole Dieppoise, Paella, Mussels with beurre d'escargot, Normandy seafood stew, Spaghetti with mussels and basil, ... See them all 10
Dry white wine
Like these other recipes: Salmon with sorrel, Scallops with cabbage julienne, Sausage mushroom and cheese crumble, Mackerel Fillets in White Wine, Mushrooms on toast, French style, ... See them all 70
Butter
Like these other recipes: Cantucci di Prato, Mushroom duxelles, Potato Waffles with Smoked Salmon, Rich hazelnut buttercream, Béarnaise sauce, ... See them all 497
Parsley
Like these other recipes: Butterfly pasta with smoked trout, Sautéed pork with mushrooms in a cream sauce., Red cabage salad with toasted almonds, Hachis parmentier, Kérinou slices, ... See them all 164
Other recipes you may also like
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011369 K4.3 1 hour
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017371 K3.9 3 hours 30 min.
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta. July 25th 2020293 K 25 15 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018159 K4.2 50 min.
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach. March 20th 2013110 K4.1 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
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.