Mussels with beurre d'escargot

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g mussels
• 2 100 g beurre d'escargot
• Total weight: 600 grams

Times:

Preparation	Cooking	Start to finish
15 min.	8 min.	25 min.

Step by step recipe

• 1: Cook the mussels in a little boiling salted water for 1 or 2 minutes, just until they open.
  For a more delicate flavour, you can also cook them like for mussels marinière.
  Shell the mussels.
• 2: Preheat the oven to 390°F (200°C).
  Put each mussel in a little paper petit-four case.
• 3: Arrange the paper cases in an oven-proof dish.
• 4: Cut small slices of 100 g beurre d'escargot.
• 5: Sit a morsel of beurre d'escargot on top of each mussel.
• 6: Cook in the oven for 5 or 6 minutes at the most. Above all, do not let the butter brown.
  Serve piping hot.

Remarks

If you don't have any paper cases, you can use half a mussel shell instead, but this is less practical as the capacity is generally a bit small.
Another more elegant solution, though rather more complicated, is to make little cases out of puff or flaky pastry (pâte feuilletée).

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