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).
48 K 3.5/5 (6 reviews)
25 min.
Easy
12 people
2 IngredientsLast modified on: December 2nd 2018
For 12 people, you will need:
1 litre 500 ml mussels
300 mls 
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 300 mls 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 | 350 RDI=140 % | 90 RDI=9 % | 870 RDI=130 % | 3,350 RDI=170 % | 14,020 RDI: 170 % |
| 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 12 people : 6.10 €
- 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: Normandy seafood stew, Spaghetti with mussels and basil, Breton style shellfish and vegetable soup, Mussels with arroz negro, Paella, ... 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
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.February 21th 2011317 K4.3 1 hour 15 min.
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.February 21th 2011198 K 15 4 hours 50 min.
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).October 24th 2017124 K4.3 4 hours 15 min.
Grandma's salad
This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.September 29th 202142 K 55 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.