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).
34K 6 3.5
Grade this recipe:

Last modified on: December 2nd 2018

Keywords for this recipe:
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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Mussels with beurre d'escargot
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
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
Arrange the paper cases in an oven-proof dish.

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

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

Stage 6 - 5 min.
Mussels with beurre d'escargot
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.
Keeping
Should be eaten immediately.
Source
Home made.
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).
Possible allergens in this recipe: Mollusc, Milk, Nuts, Mustard
How much will it cost?
  • For 4 people : 1.74 £
  • Per person : 0.44 £

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)
MusselsMussels: You can check-out other recipes which use it, like for example: Breton style shellfish and vegetable soup, Quiche Bretonne, Mussels marinière, Fillets of sole Dieppoise, 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
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
272K4.2 1 hour 4 min. February 21th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
383K5 38 min. December 18th 2018
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
862K3.9 6 min. October 3rd 2010
Chocolate Chantilly
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
164K5 15 min. September 25th 2013
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 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.

Back to top of page