Hot Mussels

Name: Hot Mussels
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: french
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

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Level: Easy
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

Ingredients

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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

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.