Broiled Mussels With Garlicky Herb Butter

1. 1

   In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped.

2. 2

   Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined.

3. 3

   Scrape into a bowl.

4. 4

   In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water.

5. 5

   Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes.

6. 6

   Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.

7. 7

   Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells.

8. 8

   Place one mussel in each shell.

9. 9

   Top each with a small spoonful of herb butter and a sprinkling of bread crumbs.

10. 10

    Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate.

11. 11

    When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat.

12. 12

    Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.