Moules au Beurre d’Ail

Mussels in Garlic Butter

Preparation info

  • Serves

    6

    for a first course.
    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 quarts mussels, cooked

Method

  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