Photograph of the finished Éclade de moules

France · Vẹm nướng lá kim Éclade

Éclade de moules

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green mussels Green mussels 6.2 lb
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Bread Bread 2 loaves
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Wash the mussels, remove the tentacles, and let them drain completely.
  2. 2 Arrange the mussels upright in a spiral pattern on the wooden board with the shell opening facing downwards.
  3. 3 It is essential to position the opening facing downwards; if it faces upwards, the ash from the coniferous leaves will fall into the mussel's interior.
  4. 4 Cover the entire surface of the mussel with a 10 cm thick layer of dried pine needles.
  5. 5 Light the pine needles and let them burn brightly for 4 minutes, then fan away the ashes.
  6. 6 Eat it right away with your hands: spread it on bread with garlic butter and parsley, and squeeze some lemon over it.

With an appliance

  • Charcoal grill 35 min

    Without kelp, arrange the mussels on a hot charcoal grill and cover for 5 minutes; this will lack the characteristic smoky, resinous aroma.

Start cooking