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Moules Au Beurre D’escargot Recipe

2 years ago

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 MOULES AU BEURRE D’ESCARGOT[Mussels on the Half Shell, Gratinéed]
These are delicious as a first course. Serve them with French bread and a rather strong, dry, white wine such as Mâcon, côtes de Provence, white Chianti, or a domestic equivalent.
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Instructions
  1. For this recipe you may steam the mussels open as for moules à la marinière I, preceding, or you may open the raw mussels with a knife. We prefer the latter method. When the mussels are open, discard the empty shell halves. Arrange the remaining half shells holding the mussels in a shallow baking and serving dish, or individual fireproof dishes.
  2. Beat the butter in the mixing bowl until it is light and creamy. Beat in the rest of the ingredients and taste for seasoning. Spread a bit of the mixture over each mussel.
  3. (*) May be prepared ahead of time to this point. Cover the mussels with waxed paper and refrigerate.
  4. About 2 or 3 minutes before serving, run the mussels under a very hot broiler until the butter is bubbling in the shells and the crumbs have browned lightly. Serve immediately.

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