Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Hot Mussels
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 303
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 14 g
- Cholesterol
- 55 mg
- Sodium
- 406 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 303
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 14 g
- Cholesterol
- 55 mg
- Sodium
- 406 mg
Ingredients
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.
