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).
37K 3.5/5 based on 6 reviews
Last modified on: December 2nd 2018
Keywords for this recipe:For 12 people, you will need:
- 1
1 kg 500 g mussels - 2
300 g Beurre d'escargot - Total weight: 1,800 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
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 300 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,348 Kcal or 14,017 Kj | 354 gr | 93 gr | 867 gr |
| 167 % | 136 % | 9 % | 131 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 186 Kcal or 779 Kj | 20 gr | 5 gr | 48 gr |
| 9 % | 8 % | <1 % | 7 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 279 Kcal or 1,168 Kj | 30 gr | 8 gr | 72 gr |
| 14 % | 11 % | 1 % | 11 % |
How much will it cost?
- For 12 people : 6.08 €
- Per person : 0.51 €
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: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Breton style shellfish and vegetable soup, Normandy seafood stew, Paimpol salad, Quiche Bretonne, ... All |
 | Beurre d'escargot: You can get more informations, or check-out other recipes which use it, for example: Snails in a brioche, ... All |
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