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