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Roasted Mussels with Pernod-Garlic Butter

April 6, 2015

 

With about 3% more effort than microwaving some mac and cheese, you can have dinner on the table that's about 97% more delicious. Grab a loaf of bread to mop up that mussel-y garlicky, Pernod-y butter, Raid your fridge for a quick green salad (which you can make while the mussels are cooking) and you're done! Did I mention a 2 pound bag of SUPER FRESH mussels at Seaport Fish market is 

SIX BUCKS? Added bonus: Read about how healthy mussels are here.

  • 2 pounds mussels, scrubbed and debearded if needed

  • 1/4 cup (1/2 stick) unsalted butter

  • 1 tablespoon Pernod

  • 2 garlic cloves, microplaned or finely minced

  • 1 teaspoon lemon zest

  • handful of fresh chopped herbs-- a combo of whatever you have on hand.

 

  1. Position oven rack in bottom third of oven; preheat to 500.

  2. Put butter in a microwave-safe bowl (or a saucepan). Add Pernod,garlic and lemon, microwave or heat until butter is melted.

  3. Meanwhile, pour mussels on a wide sheet pan or paella pan if you have it. Do one last check to make sure all the mussels are TIGHTLY closed. Toss any guys that are starting to open.

  4. Cover, place on bottom oven rack, and roast just until mussels open, about 5-8 minutes.  While mussels are roasting, make an easy salad with whatever you have in your fridge.

  5. Remove sheet pan from oven and discard any mussels that did not open.

  6. Throw your bread in the oven for a minute to warm it up.

  7. Divide mussels and any juices from pan among 2 bowls.

  8. Pour half the butter over each bowl and toss to coat.

  9. Check for seasoning, and add salt if necessary.

  10. Sprinkle with fresh herbs.

  11. Top each serving with the bread and serve.

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