1,559 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.

229 K 4.0/5 (28 reviews)

1 hour 4 min. difficulté

Easy

6 €

1 kg

7 Ingredients

Last modified on: September 4^th 2011

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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	200 RDI=80 %	50 RDI=5 %	70 RDI=10 %	1,660 RDI=80 %	6,950 RDI: 80 %
Per 100 g	10 RDI=5 %	3 RDI=0 %	4 RDI=1 %	100 RDI=5 %	420 RDI: 5 %

Possible allergens in this recipe: Mollusc, milk, Sulfites

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.
51 K 25 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.
45 K 30 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.
61 K 1 hour 20 min.

This recipe uses (among others)

Other recipes you may also like

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018443 K 24.3 45 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.33 M 74.2 4 days 15 hours 50 min.

Little apple turnovers with almonds and raisins

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.