Moules Farcies
A delicious recipe for stuffed mussels baked with escargot butter and a crispy breadcrumb topping. Perfect as an appetizer or seafood dish.
Nutrition Facts
Per Serving: Calories: 280 kcal, Fat: 20 g, Sodium: 550 mg, Carbohydrate: 8 g, Protein: 18 g
Descriptions
This recipe for Moules Farcies involves mussels stuffed with a flavorful escargot butter made of garlic, shallots, and parsley, then baked with a crispy breadcrumb topping.
The mussels are first cooked in a marinière style with white wine and shallots, then stuffed and baked to perfection.
It’s a simple yet elegant dish that brings out the rich, briny flavors of the mussels and complements them with the buttery, herby filling.
Directions
Set up your workstation (5 minutes):
Gather your ingredients and equipment for preparation, cooking, and plating.
Prepare the mussels (15 minutes):
Follow the same steps as in the “moules marinière” technique. Ensure that the mussels are cleaned and inspected for freshness.
Make the escargot butter (15 minutes):
- Peel and finely chop the shallots (reserve 0.04 kg for the butter).
- Wash, stem, and finely chop the parsley.
- Peel, remove the germ, and mince the garlic.
- Sift the breadcrumbs.
Cook the mussels (5 minutes):
- In a large pan, combine drained mussels, shallots, and white wine.
- Season with pepper and cook over high heat, covered, for 5-6 minutes until the mussels just open.
- Drain the mussels well and cool them quickly.
Prepare the escargot butter (5 minutes):
- In a small bowl, combine softened butter, reserved shallots, parsley, minced garlic, and a third of the sifted breadcrumbs.
- Season with salt and pepper and mix well. Reserve the butter at room temperature.
Stuff the mussels (10 minutes):
- Remove the empty half-shell from each mussel.
- Detach the mussel from the remaining shell.
- Cover each mussel with a small amount of escargot butter and smooth it with a spatula. Alternatively, use a piping bag to fill the mussels.
- Sprinkle the remaining breadcrumbs over the mussels.
Plate the mussels (5 minutes):
- Arrange the stuffed mussels on individual plates or small serving dishes.
- Quickly gratinate them in a very hot oven or under a broiler until lightly browned and the butter is bubbling.
Note's
- You can skip the marinière cooking step and stuff the raw mussels if desired, though pre-cooking helps ensure they open evenly.
- To avoid overcooking, remove the mussels from the heat as soon as they open; overcooked mussels become tough.
- If you don’t have a salamander or broiler, a very hot oven works well for gratinating the mussels.
Ingredients
- 5.3 lb mussels
- 2.8 oz shallots (divided)
- 2.7 fl oz white wine
Escargot butter:
- 10.6 oz unsalted butter, softened
- 1.4 oz shallots
- 1.4 oz flat-leaf parsley
- 0.7 oz garlic (about 4 cloves)
- 1.4 oz breadcrumbs
Finishing:
- 2.8 oz breadcrumbs
