1,490 easy and fully explained recipes, with +66K photos and 78 videos

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).

45 K 3.5/5 (6 reviews)

25 min.

Easy

2.05 €

4 people

2 Ingredients

Last modified on: December 2^nd 2018

For this recipe: I want to make it (424×) I made it (366×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 500 g mussels
2 100 g beurre d'escargot
Total weight: 600 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Cooking: 8 min.

All in all: 25 min.

When should you start or finish this recipe?

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.

Stage 2 - 5 min.

Preheat the oven to 390°F (200°C).

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	120 RDI=30 %	30 RDI=2 %	290 RDI=30 %	1,120 RDI=40 %	4,670 RDI: 40 %
Per 100 g	20 RDI=6 %	5 RDI=0 %	50 RDI=5 %	190 RDI=7 %	780 RDI: 7 %
Per person	30 RDI=8 %	7 RDI=1 %	70 RDI=8 %	280 RDI=10 %	1,170 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Mollusc, Milk, Nuts, Mustard

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: Paimpol salad, Quiche Bretonne, Mussels marinière, Breton style shellfish and vegetable soup, Fillets of sole Dieppoise, ... 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

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8^th 2013316 K5 2 hours 40 min.

Note: We'll never share your e-mail address with anyone else.