Mussels with beurre d'escargot


Mussels with beurre d'escargot
In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
11,0853.5/5 for 6 ratings
Grade this recipe:

Last modified on: December 2nd 2018

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
13 min.8 min.21 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

Should be eaten immediately.

Step by step recipe


Stage 1 - 3 min.
Mussels with beurre d'escargot : Photo of step #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.

Stage 2 - 5 min.
Mussels with beurre d'escargot : Photo of step #2
Preheat the oven to 390°F (200°C).

Put each mussel in a little paper petit-four case.

Stage 3 - 2 min.
Mussels with beurre d'escargot : Photo of step #3
Arrange the paper cases in an oven-proof dish.

Stage 4 - 3 min.
Mussels with beurre d'escargot : Photo of step #4
Cut small slices of 100 g Beurre d'escargot.

Stage 5 - 3 min.
Mussels with beurre d'escargot : Photo of step #5
Sit a morsel of beurre d'escargot on top of each mussel.

Stage 6 - 5 min.
Mussels with beurre d'escargot : Photo of step #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).

And to drink?

A well-chilled muscadet or other dry white wine with a whiff of the sea.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
699 Kcal or 2,927 Kj104 gr18 gr70 gr
35 %40 %2 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
117 Kcal or 490 Kj17 gr3 gr12 gr
6 %7 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
175 Kcal or 733 Kj26 gr5 gr18 gr
9 %10 %<1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
MusselsMussels: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Quiche Bretonne, Paella, Curried mussels with cabbage, Paimpol salad, ... All
Beurre d'escargotBeurre d'escargot: You can get more informations, or check-out other recipes which use it, for example: Snails in a brioche, ... All

Other recipes you may also like

Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
98,763 14.6/5 for 11 ratings 1 hour 27 min.
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
52,8444.8/5 for 20 ratings 27 min.
Pear tart with almond cream
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".
76,1614.2/5 for 19 ratings 1 hour 14 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
87,9074/5 for 8 ratings 2 hours 30 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
111,7595/5 for 1 ratings 49 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-11-29)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page