Moules au Beurre d’Ail

Name: Moules au Beurre d’Ail (Mussels in Garlic Butter)
Yield: Serves 6 for a first course.
Cuisine: French
Ingredients: 2 shallots, or 1 onion, minced; ½ pound butter, softened; 2 quarts mussels, cooked; 6 sprigs parsley, chopped; White pepper and salt to season; 4 cloves garlic, minced; 6 slices soft bread

Mussels in Garlic Butter

Preparation info

Serves
6
for a first course.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 quarts mussels, cooked

Starter
Pescatarian

Method

Cook mussels à la Marinière. Remove them from the kettle. Break off the empty shells. Loosen mussels from the shell, then arrange shells with mussels on a flat pan. Let them cool while you are making the garlic butter or Beurre d’Ail.
Put butter in mixer bowl. Cut crusts from bread. Tear bread into mi