MUSSELS: Hot Mussels

By á-4084

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

Preparation

Step 1

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.