How to cook Belgium Mussels with Snail Butter
- 3 dozen mussels - preferably large, thoroughly cleaned and bearded
- 2 cups kosher salt
- 8 tablespoons unsalted butter, softened
- 2 cloves garlic, very finely chopped
- 2 tablespoons shallots, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh tarragon or a pinch of dried tarragon
- A few drops of fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup dried bread crumbs
- Steam the mussels in their own juices. When the mussels are cool enough to handle, discard the empty shell of each mussel, leaving only mussels on the half shell. Discard any mussels that haven't opened.
- Spread the coarse salt in a shallow baking dish large enough to hold the mussels in a single layer.
- Arrange the mussels on the salt. Cream the butter in a small bowl, add the garlic, shallots, parsley, tarragon, lemon juice, salt, and pepper and mix them well.
- Preheat the broiler. Dab about 1/2 a teaspoon of the garlic butter on each mussel, then sprinkle it with the bread crumbs.
- Place the mussels under a very hot broiler until the butter is bubbling and the crumbs have browned slightly for about 2 to 3 minutes.
- Serve the mussels immediately.
The Belgium Mussels with Snail Butter recipe very easy to prepare and so good!
The Belgium name for this recipe is Moules a L'Escargot
This recipe for Belgium Mussels with Snail Butter serves/makes: 4
The Belgium Mussels with Snail Butter recipe is adopted from The Everybody Eats Well in Belgium Cookbook 1996.
Main Ingredient: Mussels
Preparation Method: Broiled/Grilled