This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
53 K 3.5/5 (6 reviews)
25 min.
Easy
2 people
2 IngredientsLast modified on: December 2nd 2018
For 2 people, you will need:
250 g mussels
50 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 50 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 | 60 RDI=20 % | 20 RDI=1 % | 140 RDI=20 % | 560 RDI=30 % | 2,340 RDI: 30 % |
| 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 2 people : 1.05 €
- 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: Curried mussels with cabbage, Fillets of sole Dieppoise, Breton style shellfish and vegetable soup, Mussels with arroz negro, Quiche Bretonne, ... 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
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015412 K3.3 55 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010219 K 14.6 1 hour 50 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce. February 27th 2011256 K4.4 2 hours 3 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel. May 8th 2011201 K4.6 2 hours 20 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018142 K4.2 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.