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Mussels: Herb & Garlic Mussels

Source of Recipe


Nancie Brecher (Cook's World, Seattle, WA)






List of Ingredients



• 2 lbs. mussels
  
• 2 cloves garlic, minced
  
• 1 Tbsp minced chives
  
• 1 Tbsp minced dill
  
• 1 Tbsp minced lemon zest
  
• Freshly ground black pepper, to taste
  
• 1/2 cup softened butter
  






Instructions



1. Scrub the mussels well and debeard them. In a large pot, add enough water to come up 2 inches in depth. Bring to a boil, add the mussels, cover and cook until the mussels open. Remove mussels to a sheet pan, discard any unopened ones, and let cool.
   
   
2. In a food processor, add the remaining ingredients. Process just to combine to make a compound butter.
   
   
3. When the mussels are cool enough to handle, pull off and discard the upper shells. Detach the mussels from their lower shells, leaving them on their shells.
   
   
4. Preheat the broiler. Spread the compound butter evenly over each mussel. On a sheet pan, arrange mussels in a single layer and broil 1 to 2 minutes, or until heated through.
   
   Serves 6 to 8 as an appetizer.