In short: Bouchot mussels steamed open in white wine, kept on the half shell, topped with garlic-parsley butter and broiled under a little raclette cheese. An appetizer to share, halfway between stuffed mussels and raclette.
Chef’s tip
Mussels have a great talent: they present themselves on their little shell, like spoons already served. All you need to do is give them a coat of cheese and they become the stars of the cocktail hour.
The real advice: take the mussels off the heat as soon as they open, since they cook again under the heating element. And discard without regret those that stay closed after cooking, as well as those that were open or broken beforehand.
| Prep time | 25 min |
|---|---|
| Cook time | 15 min |
| Total | 40 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 1.5 kg bouchot mussels
- 280 g raclette cheese, thinly sliced
- 15 cl dry white wine
- 2 shallots
- 3 garlic cloves
- 60 g softened butter
- 30 g breadcrumbs
- ½ bunch of flat-leaf parsley
- Freshly ground black pepper
Preparation
- Clean the mussels. Scrub and debeard the mussels under cold water. Discard any that are broken or that stay open when you tap them.
- Steam the mussels open. In a large Dutch oven, sauté the sliced shallots for 2 minutes, pour in the white wine, add the mussels and cover. Cook for 4 to 5 minutes over high heat, stirring, until they open.
- Remove the extra shells. Drain the mussels, discard those that stayed closed and remove the empty shell from each one, keeping only the half that holds the mussel.
- Prepare the butter. Mix the softened butter with the minced garlic, the chopped parsley, the breadcrumbs and a little pepper.
- Fill. Turn on the raclette grill. Place six to eight mussels on their half shells in each raclette pan, put a small knob of garlic butter on each one and cover with a thin slice of cheese.
- Broil. Slide the pan under the heating element for 3 to 4 minutes, until the cheese is melted and the butter is sizzling.
- Serve. Serve right away, with bread to mop up the butter and cheese at the bottom of the pan.
Chef’s tips
- Strain and keep the mussels’ cooking liquid: it makes an excellent base for soup or sauce.
- Prepare the garlic butter in advance and keep it chilled; it is easier to portion.
- Cut the cheese into small pieces so it melts evenly over each mussel.
- Do not add salt: the mussels and the cheese are already salty enough.
Variations
- Add a pinch of Espelette pepper or curry powder to the butter.
- Replace some of the parsley with basil and add a small dice of tomato on each mussel.
- Serve as a main course with fries or steamed potatoes, doubling the quantities.
Which wine to serve?
A dry, lively white wine, such as a Muscadet or a white from Savoie. A wheat beer or a lager also goes very well with mussels.
Frequently asked questions
How many mussels per person as an appetizer?
About 350 to 400 g (12 to 14 oz) of raw mussels per person as an appetizer, double for a main course.
Can you prepare the mussels in advance?
Yes, steam them open and remove the extra shells a few hours ahead, then keep them chilled and broil at the last moment.
What should you do with mussels that do not open?
Throw them away: a mussel that stays closed after cooking must not be eaten.
Read also: Raclette-Baked Oysters and Raclette Baked Eggs (Oeufs Cocotte)
