Broiled Mussels with Garlic-Herb Butter
This easy recipe comes from Melissa Clark’s weekly A Good Appetite column in The New York Times. Her most recent book is “Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make”.
As Melissa says, “In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden … none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.”
Total time: 35 minutes
Makes 8 to 12 servings
1/2 cup parsley leaves
2 large garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 tablespoons unsalted butter, softened
1/4 cup plus
1 1/2 tablespoons Pernod or pastis
2 pounds Pacific Blue Mussels, rinsed
1/3 cup bread crumbs
Our mussels are immediately par-cooked and frozen upon harvest, so there's no way for them to become spoiled … unless they thaw and sit at temperatures above 40° F before being cooked.
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