Recipe courtesy of Laura Calder
Episode: Summer Buffet
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

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

Watch how to make this recipe.

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.

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