Moules au Beurre D'escargots

1. 1

   Preheat the broiler or preheat the oven to 475F.

2. 2

   Place the garlic and parsley in a food processor and process until finely chopped.

3. 3

   Add the butter, olive oil, Pernod, salt, and pepper and pulse until smooth.

4. 4

   Scrape the mixture into a bowl.

5. 5

   Place the mussels in a large roasting pan and distribute dollops of the butter around the pan.

6. 6

   Cover tightly and place in the oven for 10 minutes, or until the mussels have opened.

7. 7

   Divide the contents of the roasting pan among four soup or pasta bowls, discarding any mussels that have not opened.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.