Moules au Beurre d’Ail

Mussels in Garlic Butter

Preparation info
  • Serves


    for a first course.
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 quarts mussels, cooked


  1. 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.
  2. Put butter in mixer bowl. Cut crusts from bread. Tear bread into mi