How do I store leftover mussels?

Store the mussels for a maximum of 1 day, covered, in the refrigerator. Freezing is not recommended as it changes the texture of the mussels.

Can I substitute the white wine?

Yes, fish stock works perfectly as a substitute for wine and also adds a lot of flavor.

Can I make the herb garlic butter in advance?

Yes, you can prepare the garlic butter up to 2 days in advance and store it covered in the refrigerator.

How do I know if the mussels are cooked?

As soon as the shells are open, the mussels are cooked. Discard any mussels that remain closed after cooking.

What kind of bread should I serve with Mussels Escargot style?

A crispy baguette, sourdough bread, or a rustic farmer's bread are ideal for soaking up all the herby garlic butter.

Mussels à l'Escargot from the Pan

Name: Mussels à l'Escargot from the Pan
Cook time: 20 min
Total time: 20 min
Yield: 4 people (starter or generous appetizer)
Ingredients: 1.2 kg mussels, washed and scrubbed; 1 tbsp olive oil; 100 ml white wine or 100 ml fish stock; 5 cloves garlic; 100 ml olive oil; 150 g butter, at room temperature; ½ bunch flat-leaf parsley; ½ bunch chives; ½ bunch dill; Pepper to taste; Salt to taste; To serve; 1 large baguette or other crusty bread

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20min

•

Easy

While on holiday, mussels are always a great idea. These mussels à l'escargot are a real treat if you love mussels: lots of herbs, butter, garlic, and a delicious piece of bread to soak up all the juices. I don't make them in the oven, but simply in a large pan. As soon as the mussels open, I stir in that fragrant green garlic butter. Simple, quick, and incredibly tasty. It's truly one of those dishes that brings everyone straight to the table.

Ingredients

What do you need?

Quantity: 4 people (starter or generous appetizer)

For the mussels
1.2 kg mussels, washed and scrubbed
1 tbsp olive oil
100 ml white wine or 100 ml fish stock

For the herb garlic butter
5 cloves garlic
100 ml olive oil
150 g butter, at room temperature
½ bunch flat-leaf parsley
½ bunch chives
½ bunch dill
Pepper to taste
Salt to taste

To serve
1 large baguette or other crusty bread

1.2 kg mussels, washed and scrubbed
1 tbsp olive oil
100 ml white wine or 100 ml fish stock

5 cloves garlic
100 ml olive oil
150 g butter, at room temperature
½ bunch flat-leaf parsley
½ bunch chives
½ bunch dill
Pepper to taste
Salt to taste

To serve
1 large baguette or other crusty bread

Make it veggie!

For the mussels:
Mushrooms à l'Escargot from the Pan
800 g chestnut mushrooms or oyster mushrooms
1 tbsp olive oil

For the herb-garlic butter:
5 cloves garlic
100 ml olive oil
100 g butter or plant-based butter
½ bunch flat-leaf parsley
½ bunch chives
½ bunch dill
Pepper to taste
Salt to taste

Preparation method

How do you make this?

Put the garlic, olive oil, butter, parsley, chives, dill, salt, and pepper in a blender or food processor. Blend until you have a nice green herb butter.

Heat a large pan over high heat and add 1 tablespoon of olive oil.

Add the washed and scrubbed mussels to the hot pan.

Deglaze with white wine or fish stock after about 2 minutes, once the pan is very hot.

Turn the heat up high and place a lid on the pan. Let the mussels cook for 3 to 5 minutes until they are all open. Shake the pan once in between.

Add the green herb-garlic butter to the warm mussels.

Stir everything well so that the butter melts and mixes with the mussel liquid to form a delicious sauce.

Divide the mussels, along with all the sauce, into deep plates or bowls.

Serve immediately with plenty of fresh bread for dipping in the sauce.

Tips

Only use mussels that are closed before cooking.
Discard mussels that have not opened after cooking.
The combination of parsley, chives, and dill provides a fresh, herbaceous flavor that perfectly complements mussels.
For extra spice, you can add a pinch of chili flakes to the herb butter.
Serve with a crisp white wine such as a Muscadet or Sauvignon Blanc.
StorageIn the refrigerator: Mussels taste best fresh. Leftovers can be stored covered for a maximum of 1 day, out of their shells, in the refrigerator.In the freezer:I advise against freezing cooked mussels because the texture deteriorates.
Reheating: Gently reheat in a pan over low heat. If necessary, add a small splash of water or fish broth so that the sauce does not dry out.