Moules au Beurre D'escargots

Moules au Beurre D'escargots
Moules au Beurre D'escargots
(Mussels with Garlic Butter) "I can't stand snails of any kind, not land snails, not sea snails. But I'm crazy for the butter that accompanies them." Thus pronounced a shopper who was buying a large sack of shiny black mussels at Marée Daguerre, the fish stand in the shopping street in the rue Daguerre. This recipes is for mussels broiled in the butter that usually accompanies snails. You can cook the mussels in the oven, covered, or under the broiler. Under the broiler, the mussels open quicker and the butter sizzles faster, cooking the garlic. Baked, covered, in the oven, though, they keep more of the mussel liquor. Either way, it's a divine way to prepare mussels.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
French Garlic Shellfish Appetizer Roast Mussel Pernod Summer Parsley Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 6 tablespoons unsalted butter
  • 1 teaspoon freshly ground black pepper
  • Carbohydrate 17 g(6%)
  • Cholesterol 141 mg(47%)
  • Fat 32 g(49%)
  • Fiber 1 g(3%)
  • Protein 42 g(83%)
  • Saturated Fat 13 g(67%)
  • Sodium 982 mg(41%)
  • Calories 559

Preparation Preheat the broiler or preheat the oven to 475°F. Place the garlic and parsley in a food processor and process until finely chopped. Add the butter, olive oil, Pernod, salt, and pepper and pulse until smooth. Scrape the mixture into a bowl. Place the mussels in a large roasting pan and distribute dollops of the butter around the pan. Cover tightly and place in the oven for 10 minutes, or until the mussels have opened. Divide the contents of the roasting pan among four soup or pasta bowls, discarding any mussels that have not opened. Serve immediately. Just Add Water William Morrow

Preparation Preheat the broiler or preheat the oven to 475°F. Place the garlic and parsley in a food processor and process until finely chopped. Add the butter, olive oil, Pernod, salt, and pepper and pulse until smooth. Scrape the mixture into a bowl. Place the mussels in a large roasting pan and distribute dollops of the butter around the pan. Cover tightly and place in the oven for 10 minutes, or until the mussels have opened. Divide the contents of the roasting pan among four soup or pasta bowls, discarding any mussels that have not opened. Serve immediately. Just Add Water William Morrow

Stuffed Blueberry French Toast?
Greek Cucumber Salad?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy