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 quarts mussels, cooked; ½ pound butter, softened; 6 slices soft bread; 4 cloves garlic, minced; 2 shallots, or 1 onion, minced; 6 sprigs parsley, chopped; White pepper and salt to season

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 mixer bowl and add remaind