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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).
57 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 | 120 RDI=50 % | 30 RDI=3 % | 290 RDI=40 % | 1,120 RDI=60 % | 4,670 RDI: 60 % |
| 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 4 people : 2.05 €
- Per person : 0.55 €
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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, Normandy seafood stew, 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
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