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1
Mince 1 garlic clove and in a large skillet cook in 2 tablespoons oil over moderate heat, stirring, until golden.
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2
Add water and half of mussels and steam mussels, covered, stirring once or twice, 2 to 5 minutes, transferring them as they open with a slotted spoon to a large bowl.
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3
(Discard any mussels that are unopened after 5 minutes.)
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4
In liquid remaining in skillet steam remaining mussels in same manner and transfer to bowl.
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5
Pour liquid remaining in skillet through a fine sieve into a small bowl and stir in liqueur to make marinade.
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6
When mussels are cool enough to handle, remove from shells.
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7
Clean and reserve 1 half shell from each mussel.
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8
Add mussels to marinade, tossing to coat, and season with salt.
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9
Marinate mussels, covered with plastic wrap and chilled, at least 3 hours and up to 1 day.
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10
Chill reserved shells in a sealable plastic bag.
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11
Thinly slice remaining garlic clove and in a small saucepan cook in remaining 1/2 cup oil over moderate heat, stirring, until golden.
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12
Discard garlic with slotted spoon and in a blender blend oil, chervil, parsley, and salt until herbs are finely chopped.
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13
Chervil oil may be made 1 week ahead and chilled in an airtight container.
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14
Bring oil to room temperature before using.
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15
Arrange reserved mussel shells on plates and spoon about teaspoon chervil oil into each shell.
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16
Add mussels and garnish with chervil.
