Mussels with Snail Butter ~ Moules a l'Escargot

Course Appetizers

Ingredients in this Recipe

1 tablespoon Butter
1 teaspoon Thyme, dried or fresh
1/2 teaspoon Lemon Juice
1/4 cup fine, dry Bread Crumbs
1/4 cup Water
2 cups dry White Wine
2 tablespoons fresh Parsley, chopped
28 mussels" itemprop="name">mussels in their shells: this is 4 more than the recipe requires, in case some of the mussels" itemprop="name">mussels fail to open when steamed and must be discarded
3 tablespoons Onion, chopped
6 Garlic Cloves, finely minced
some freshly ground Black Pepper and Salt

See Full Recipe at Food52