(Mussels with Garlic Butter)
"I can't stand snails of any kind, not land snails, not sea snails. But I'm crazy for the butter that accompanies them." Thus pronounced a shopper who was buying a large sack of shiny black mussels at Marée Daguerre, the fish stand in the shopping street in the rue Daguerre. This recipes is for mussels broiled in the butter that usually accompanies snails. You can cook the mussels in the oven, covered, or under the broiler. Under the broiler, the mussels open quicker and the butter sizzles faster, cooking the garlic. Baked, covered, in the oven, though, they keep more of the mussel liquor. Either way, it's a divine way to prepare mussels.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat the broiler or preheat the oven to 475°F.
Step 2
Place the garlic and parsley in a food processor and process until finely chopped. Add the butter, olive oil, Pernod, salt, and pepper and pulse until smooth. Scrape the mixture into a bowl.
Step 3
Place the mussels in a large roasting pan and distribute dollops of the butter around the pan. Cover tightly and place in the oven for 10 minutes, or until the mussels have opened.
Step 4
Divide the contents of the roasting pan among four soup or pasta bowls, discarding any mussels that have not opened. Serve immediately.
