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Preparation tips

Rinse quickly and cook, covered, over a high heat for around 5 to 8 minutes.  The opening of all the mussels indicates the end of cooking.

Nothing is easier than cooking our mussels! 

Watch our video tutorial for ideal cooking here.

Recipe: Michel's mussels marinière

For 3/4 people


- 1.4 kg bag of mussels

- 2 onions

- 10g butter

- a bunch of parsley

- 20 cl white wine

- 20 cl single cream (optional)


Roughly chop the onions and brown them in a casserole dish with the butter.

When they become translucent, add the white wine. Pour in the rinsed mussels.

Chop the parsley and add to the mixture, then stir vigorously.

Cover the casserole dish and leave to simmer for 5 minutes, then stir again.

At this point, you can remove a little of the water from the pan (the equivalent of a glass).

Add the cream if you wish and cover again.

Leave covered and stir every 5 minutes until the mussels have opened. Serve immediately.

Tip: If you don't have white wine, it can be replaced by cider or champagne.

Variation: For a more exotic version, you can add either 3 cm of minced fresh ginger or a teaspoon of curry powder at the beginning of the preparation with the onions.

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