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

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 mixer bowl and add remaind