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).
12,5033.5/5 for 6 ratings
Grade this recipe: Last modified on: December 2nd 2018
For 4 people, you will need:
- 0
2 cups + 2 tablespoons mussels - 1
½ cup Beurre d'escargot
How long does 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Should be eaten immediately.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 ½ cup 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 699 Kcal or 2,927 Kj | 104 gr | 18 gr | 70 gr |
| 35 % | 40 % | 2 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 117 Kcal or 490 Kj | 17 gr | 3 gr | 12 gr |
| 6 % | 7 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 175 Kcal or 733 Kj | 26 gr | 5 gr | 18 gr |
| 9 % | 10 % | <1 % | 3 % |
How much will it cost?
- For 4 people : 2.03 €
- Per person : 0.51 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Mussels: You can check-out other recipes which use it, like for example: Mussels marinière, Spaghetti with mussels and basil, Paimpol salad, Mussels with arroz negro, 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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