Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
221 K 4.0/5 (28 reviews)
1 hour 4 min.
Easy
1 kg
7 IngredientsLast modified on: September 4th 2011
For 1 kg, you will need:
1 litre mussels
1 
1 bunch 
51.6 ml 
500 ml 
Change measures:
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 litre mussels.
Stage 3 - 2 min.
Melt 51.6 ml 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 40 RDI=4 % | 70 RDI=10 % | 1,620 RDI=80 % | 6,790 RDI: 80 % |
| Per 100 g | 20 RDI=7 % | 3 RDI=0 % | 6 RDI=1 % | 140 RDI=7 % | 580 RDI: 7 % |
How much will it cost?
- For 1 kg : 2.50 €
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
Ch'ti mussel tarts
A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese.
53 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.
37 K 30 min.
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.
43 K 25 min.
This recipe uses (among others)
Mussels
Like these other recipes: Paella, Paimpol salad, Quiche Bretonne, Mussels with arroz negro, Breton style shellfish and vegetable soup, ... See them all 10
Dry white wine
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Béarnaise sauce, Cheese tart, Pork chops in the oven, Spaghetti with mussels and basil, ... See them all 68
Butter
Like these other recipes: Snow peas sautéed in butter, Creamy artichokes, Smoked eggs, How to fry eggs well, How to prepare cockles, ... See them all 476
Onion
Like these other recipes: Soup Cornouaillaise, Express sauerkraut, Rabbit civet, Confit of carrots with bacon, Endives "bonne femme", ... See them all 147
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011372 K4.3 1 hour 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017944 K 54 20 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018327 K4.6 2 hours
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving. May 10th 2023276 K5 1 hour 50 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018246 K3.9 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.