Learn how to make herb butter mussels with this step by step recipe and video demonstration. In France this Herb butter recipe for mussels is called Moules farcies, translated stuffed mussels in English. however this term does not seem to be used very much. this mussel recipe is really great if you are looking at serving mussels for starter in a different way. the key ingredient in this recipe is the Burgundy Butter (herb and garlic butter) which is also called snail butter because we use it as well as a filling for snails.
Ingredients:
For the burgundy butter:
125 g (half cup) of unsalted butter
3 garlic cloves
20 grams (1.5 tbs) of finely sliced shallots
20 grams (4 tbs) of chopped parsley
40 grams (half cup) of bread crumbs
salt and pepper for the seasoning
For the mussels:
1 kg of mussel (1 small bag)
4 tablespoons of sliced shallots
1 tbs of unsalted butter
50 ml (4 Tbs )of white wine
a bit of black pepper
I strongly recommend to pair this with a beautiful dry and crisp white wine.
Instructions:
Start by making your food preparation:
- Peel and finely chopped the shallots parsley and garlic
- Weight your butter, bread crumbs, wine and reserve on the side
- Wash and clean you mussels under fresh water
When done make your burgundy butter (herb butter)
- In a bowl put all of your soft butter and break it down in pieces then stir gently until you get a pomade like consistency.
- Put the garlic, parsley and the 20 grams of shallots in a food processor or hand mixer and give it a wiz to blend it all in one fine mix of herbs.
- Then pour that mix over your butter, season with salt and pepper then stir well until you get a paste blended evenly.
- Add now a third of your bread crumbs and stir again until smooth.
- Taste to check the seasoning (make sure there is enough salt) then reserve at room temperature for later use.
Cooking the Mussels;
- Put one tablespoon of unsalted butter in a large pan and let it melt until foamy
- Add then the 40 grams of shallot in the pan and let shallots “sweat” on low heat for 1 or 2 minutes.
- Add now your mussels stir well, then add the white wine.
- Cover with a lid and cook the mussel on high heat for 5 to 6 minutes. (make sure you shake your pan half way through so that all mussels get evenly cooked)
- When cooked, scoop the mussels out and reserve them on a separate dish.
- Finally let them cool down on the side for a few minutes.
Fill the mussels with the burgundy butter:
- Take each mussel and discard the top shell only keep the bottom shell with one mussel in for the filling.
- Now, using a spatula take some of the herb butter and coat it all over the mussel (bottom shell with the mussel in it) making sure its evenly spread the butter across.
- Repeat the process for all the mussels you have. (do not use mussels that did not open while cooking)
Coat with bread crumbs, bake the Mussels and serve:
- Using the rest of your bread crumbs, sprinkle a good amount of crumbs over each of the Mussel.
- Then, put your Mussels in a baking tray, plate or whatever you prefer and place the Mussels in the oven on the top rack under the grill on high heat.
- Baked for a few minutes until the butter is foamy and the bread crumbs are slightly brown. (usually, it only takes only a few minutes)
- When cooked take out and serve immediately.
Watch the process in video:
French Cooking Academy 