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Hot Mussels
Recipe courtesy Laura Calder
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 pound mussels
- 1/2 cup licorice-flavored liqueur (recommended: Pernod)
- 3 tablespoons salted butter, softened
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon leaves
- 3 tablespoons fresh bread crumbs
- Freshly ground black pepper
- 1 lemon, cut into wedges
Directions
Preheat the oven to broil with the rack near the top.
Clean the mussels, discarding any that are open. Bring the liqueur to a boil in a large pot, and add the mussels, cover, and cook 3 minutes, or until opened. Drain and discard any mussels that have remained closed.
Mash the butter with the chives and tarragon in a bowl. Put a pinch of the herbed butter on each mussel. Sprinkle over the breadcrumbs. Grind over some pepper. Broil until the crumbs are golden, about 2 minutes. Serve the mussels with lemon wedges for squeezing.