Mussels and Seaweed

Mussels and Seaweed

Preparation time: 8 min

Cooking time: 7 min

Portions: 4 servings

Purchase Organic Blue Mussels - 2 lbs


4 lbs of mussels (6 to 8 lbs if it's a main course)
1 onion or 2 shallots
30 g of salted butter
20 cl of dry white wine
1 pinch of pepper
150 gr dry seaweed (wakame) 


  1. Clean the mussels if necessary.
  2. Chop the onion and melt it gently into the hot butter in a large saucepan.
  3. Throw in the mussels, pour the white wine, pepper, add the pieces of dry seaweed.
  4. Stir well and cook for 6 to 7 minutes, shaking the saucepan from time to time, and stirring so that the mussels on the surface can go to the bottom of the pan and cook properly.
  5. As soon as the molds are all open, remove them, keep them warm.
  6. Let the cooking liquid rest a little, pour it gently through a strainer over the mussels, serve without waiting.


Variantes :
À la provençale : ajoutez 2 tomates en quartiers dans la casserole en même temps que les moules
À la normande : ajoutez 2 à 3 cuillères à soupe de crème fraîche dans la sauce.
À la flamande : ajoutez 2 branches de céleri haché en même temps que l’oignon.

© La Mer


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