Recipe courtesy of Laura Calder

Hot Mussels

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat the oven to broil with the rack near the top.
  2. 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.
  3. 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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Hot Spinach and Artichoke Dip

Classic Hot Wings

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