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).
40 K 3.5/5 (6 reviews)
25 min.
Easy
4 people
2 IngredientsLast modified on: December 2nd 2018
For 4 people, you will need:
500 g mussels
100 g 
Times for this recipe
Preparation: 15 min.
Cooking: 8 min.
All in all: 25 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 - 3 min.
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.
For a more delicate flavour, you can also cook them like for mussels marinière.
Shell the mussels.
Stage 2 - 5 min.
Preheat the oven to 390°F (200°C).
Put each mussel in a little paper petit-four case.
Put each mussel in a little paper petit-four case.
Stage 3 - 2 min.
Arrange the paper cases in an oven-proof dish.
Stage 4 - 3 min.
Cut small slices of 100 g Beurre d'escargot.
Stage 5 - 3 min.
Sit a morsel of beurre d'escargot on top of each mussel.
Stage 6 - 5 min.
Cook in the oven for 5 or 6 minutes at the most. Above all, do not let the butter brown.
Serve piping hot.
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).
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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 30 RDI=3 % | 290 RDI=40 % | 1,120 RDI=60 % | 4,670 RDI: 60 % |
| Per 100 g | 20 RDI=8 % | 5 RDI=0 % | 50 RDI=7 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per person | 30 RDI=10 % | 7 RDI=1 % | 70 RDI=10 % | 280 RDI=10 % | 1,170 RDI: 10 % |
How much will it cost?
- For 4 people : 2.05 €
- Per person : 0.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mussels
Like these other recipes: Breton style shellfish and vegetable soup, Normandy seafood stew, Paella, Mussels marinière, Mussels with arroz negro, ... See them all 10
Beurre d'escargot
You can get more informations, or check-out other recipes which use it, for example: Snails in a brioche, ... See them all 1
Other recipes you may also like
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011275 K 15 2 hours 45 min.
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.January 27th 201661 K4.3 50 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
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 .July 4th 2018328 K4 2 hours 30 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011245 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.