Anne Willan

Moules ou Palourdes Farcies

Mussels or Clams Stuffed with Herb Butter

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Large mussels or any small clams (little necks or cherrystones in the USA) can be used in this recipe. Be careful not to overcook them.

Ingredients

1 shallot, finely chopped

Method

Pound the shallot and garlic in a mortar and put them in a bowl. Whisk in the butter, wine, parsley, and salt and pepper to taste. Alternatively, purée the butter with these ingredients in a food processor. The purée should be flavoured with more or less garlic to taste.

Wash the mussels* or clams* well. Use a sturdy knife with a flat, wide blade to open the shells. Holding a shell firm