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Mussels Cooked Like Snails

Southern.Crockpot's picture
Ingredients
  Mussels 48
  Shallots 2 Tablespoon, chopped
  Thyme sprig 2
  Parsley sprigs 2
  Bay leaf 1
  Salt To Taste
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Butter 1⁄2 Pound
  Garlic 3 Clove (15 gm)
  Garlic 3 Clove (15 gm), finely chopped
  Parsley 3⁄4 Cup (12 tbs), finely chopped
  Chives 1⁄4 Cup (4 tbs), finely chopped
Directions

GETTING READY
1) Select the fine fat mussels to scrape beard and clean with water.
2) In a saucepan, place the mussels with shallots, thyme, parsley and bay leaf.
3) Lightly season with salt and moisten with wine.
4) Preheat oven to 400°F.

MAKING
5) Place the saucepan over heat to steam the mussels for 4 to 5 minutes, or until the shells are well opened.
6) Remove one-half shell from each.
7) In a bowl, prepare the beurre d'escargots by mashing butter, garlic, parsley and chives, all together.
8) Add more parsley, in absence of chives.
9) Place the butter inside refrigerator to chill, before using.
10) Use it to spread on mussels copiously.
11) Return the mussels in their half-shells.
12) Use 4 individual ovenproof dishes to arrange the mussels.
13) Place inside oven to bake for 2 to 3 minutes.

SERVING
14) Serve the mussels at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
6

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