Moules L Escargot Oven Baked Mussels
Transform your next gathering into an elegant affair with Moules L’Escargot, a stunning twist on classic baked mussels. This oven-baked delicacy combines tender mussels, an herby garlic-butter sauce, and a golden Parmesan breadcrumb topping for the ultimate appetizer. Fresh mussels are steamed in dry white wine, infused with vibrant lemon and parsley, and nestled in their shells for a beautiful presentation. Finished with a quick bake under high heat, each bite offers a delightful crunch and melt-in-your-mouth savory flavor. Perfectly accompanied by crusty bread to soak up the rich, buttery sauce, this easy yet gourmet dish is ready in just 30 minutes, making it ideal for dinner parties or special occasions. Perfect for fans of escargot and seafood alike, this recipe elevates simple ingredients into a showstopping dish.
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 4 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 cup Dry white wine
- 1 cup Breadcrumbs
- 2 tablespoons Grated Parmesan cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- loaf Crusty bread (optional)
Instructions
Preheat your oven to 450°F (230°C).
Thoroughly clean and de-beard the mussels, discarding any that do not close when tapped.
Place the cleaned mussels in a large pot. Add the dry white wine and cover with a lid. Cook over medium-high heat for 3-5 minutes, or until the mussels have just opened. Discard any mussels that remain closed.
Remove the mussels from their shells, leaving one half of each shell to serve as a base. Set the shells with mussels aside and discard empty halves.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and chopped shallot, cooking until softened and fragrant, about 2-3 minutes.
Stir in the chopped parsley, lemon juice, salt, and black pepper. Remove the sauce from heat and set aside.
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and olive oil until well combined.
Place the mussels in their half-shells onto a baking sheet. Spoon a small amount of the butter and herb sauce onto each mussel, ensuring they are well coated.
Sprinkle the breadcrumb mixture evenly over the mussels, pressing gently to ensure it adheres.
Bake the mussels in the preheated oven for 5-7 minutes, or until the breadcrumbs are golden brown and crispy.
Remove from the oven and serve immediately, optionally with slices of crusty bread for dipping in the buttery sauce.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 185 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
