Mussels with Snail Butter (Mossels Met Lookboter) (Moules A L'Escargot)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
30 large mussels, thoroughly cleaned and bearded 2 cups coarse or kosher salt 8 tablespoons (1 stick) usalted butter, at room temperature
2 cloves garlic, very finely chopped 2 tablespoons finely chopped shallots 2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon or a pinch of dried tarragon a few drops of fresh lemon juice salt and freshly ground black pepper to taste
1/4 cup dried bread crumbs



1 Steam the mussels in their own juices. When the mussels are cool enough to handle, discard the empty shell of each mussel, leaving only mussels on the half shell. Discard, too, and mussel that hasn't opened.
2 Spread the salt in a shallow baking dish large enough to hold the mussels in a single layer. Arrange the mussels on the salt.
3 Cream the butter in a small bowl. Add the garlic, shallots, parsley, tarragon, lemon juice, salt, and pepper. Mix well.
4 Preheat the broiler.
5 Dab about 1/2 teaspoon of the garlic butter on each mussel, then sprinkle with the bread crumbs. Place the mussels under a very hot broiler until the butter is bubbling and the crumbs have browned slightly, 2 to 3 minutes. Serve immediately.

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