Ormers (Abalones) with Brittany Butter Recipe

Serves/Makes: 6


  • 1 dozen large or 18 medium ormers (abalones)
  • Butter for frying
  • 1 small shallot, very finely chopped
  • Muscadet*
  • 7 ounces (200 g) demi-sel butter (butter from France)
  • 1 clove garlic, pounded
  • 1 tablespoon parsley, very finely chopped
  • Pepper
How to cook Ormers (Abalones) with Brittany Butter:
  • Open ormers (abalones), clean and well tenderize. Fry in ordinary butter until brown, then drain and lay out in an oven dish.
  • Meanwhile, chop very finely a small shallot and marinated it in Muscadet for 3 or 4 hours.
  • Combine this with demi-sel butter, a pounded clove of garlic, very finely chopped parsley and a little pepper.
  • Mix thoroughly, spread over the ormers and put the dish in a moderately hot oven 400° / 200°C (gas 6) for 5 minuets.
  • Serve the baked ormers (abalones) hot.


The French name of this recipe is Ormeaux au Beurre Breton.
*Muscadet is a type of dry French white wine.

This recipe for Ormers (Abalones) with Brittany Butter serves/makes: 6

The Ormers (Abalones) with Brittany Butter Recipe adopted from the book North Atlantic Seafood.

Main Ingredient: Abalone (more Abalone recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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