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Le Chaudron recipe
Moules farcies gratinees
Baked mussels with garlic herb butter
⏱ 40 minServes 6Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2 kg (4.4 lb)large Spanish mussels
200 g (7 oz)salted butter, softened
5 clovesgarlic, crushed
1large bunch of flat-leaf parsley, chopped
100 g (3½ oz)fine breadcrumbs
100 ml (½ cup)dry white wine
2shallots, finely chopped
1 tspfreshly ground pepper
- 2 kg (4.4 lb) large Spanish mussels
- 200 g (7 oz) salted butter, softened
- 5 cloves garlic, crushed
- 1 large bunch of flat-leaf parsley, chopped
- 100 g (3½ oz) fine breadcrumbs
- 100 ml (½ cup) dry white wine
- 2 shallots, finely chopped
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Scrub and debeard the mussels under cold water, throwing out any that stay open when tapped.
- Cook the mussels in the pot over high heat with the white wine and shallots for 5 minutes until they all open.
- Take out the mussels and remove the top shell, leaving the meat on the bottom shell.
- Make the flavored butter by working the softened butter with the crushed garlic, chopped parsley and pepper.
- Mix the fine breadcrumbs into the butter with a spatula to make a fragrant green paste.
- Top each mussel with a little of the butter, pressing lightly.
- Arrange in the gratin dish and bake for 8 minutes at 200 °C (400 °F) fan until golden.
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