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).
![Mussels with beurre d'escargot](https://cooking-ez.com/images/recettes/poissons/crustace/960.webp)
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