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).
59 K 3.5/5 (6 reviews)
25 min.
Easy
2.05 €
4 people
2 IngredientsLast modified on: December 2nd 2018
For 4 people, you will need:
- 1
500 g mussels - 2
100 g beurre d'escargot - Total weight: 600 grams
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 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.
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 | 118 RDI=182 % | 31 RDI=12 % | 289 RDI=396 % | 1,116 RDI=56 % | 4,672 RDI: 56 % |
| Per 100 g | 19 RDI=30 % | 5 RDI=2 % | 48 RDI=66 % | 186 RDI=9 % | 779 RDI: 9 % |
| Per person | 29 RDI=45 % | 7 RDI=3 % | 72 RDI=99 % | 279 RDI=14 % | 1,168 RDI: 14 % |
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: Mussels marinière, Curried mussels with cabbage, Paimpol salad, Normandy seafood stew, Mussels with arroz negro, ... 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 sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011327 K 24 35 min.
Cocktails
Some cocktails recipe. May 8th 201197 K5 5 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants. May 10th 2023378 K3.8 50 min.
How to use a forcing bag (piping or icing bag)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it. January 14th 2011312 K 15 25 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish. February 21th 2011313 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.