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Carey Larsen
I served this as an appetizer for Easter dinner. Fantastic! I prepped the dish on Saturday, and it was so easy to pop the pan of mussels under the broiler as my lamb was resting. I used salted butter AND added the kosher salt, and the result was too salty. Should have either used unsalted butter as the recipe calls for, or skipped the salt. Or maybe the briny mussels would have been salty enough on their own. I substituted Ouzo for Pernod.
Eileen
I worked in a French restaurant years ago and we served something similar except with the addition of bread crumbs. I remember them being delicious!
Solleke
This is an excellent alternative to the escargots, even a little lighter, so more suitable as appetizer/entrée. As a native of Belgium, I love mussels. Now tell me where to order them fresh in the middle of nowhere, Nebraska...!
Aubrey
Made this with frozen in shell mussels from the Asian market. Amazing! Low effort, high protein dinner. Served with warm toasty baguette and butter.
PCB's
so, a little bit of heat on the butter mixture and it can be spooned on to the mussels a lot easier. My wife and love this recipe.
Tom Alvord
delicious!
Sandra
Great recipe. I made 4 lbs mussels as a dinner for 2. Will make this again as an hors d’oeuvre for a party. 1 stick butter more than enough for 4 lbs. I made compound butter ahead, rolled it into a log in plastic wrap and refrigerated it. Very easy to slice off and add to mussels. Since steaming liquid is discarded I used white wine & water. I reduced Pernod to 1 T in butter. Yummy!
WendyK
While this was an absolute fantastic appetizer-using exactly 2 lbs of mussels (devoured by 3 people), the herb/butter mixture was more than twice the amount necessary, even after using a generous amount! I had to freeze the remainder for future use.
Beth G.
We made this tonight, on Christmas Eve. My husband despises licorice and my son and I love it, so we compromised: I used Pastis in the cooking liquid but did not mix with the butter. I first thought that 2 cloves of garlic would not be enough, but I was wrong: it was perfect. This recipe was absolutely delicious and, while time consuming, was easy. I plan to make this for my next party, especially since it can be made ahead and broiled right before serving.
mudd
These look wonderful. A French restaurant (closed but not forgotten) in D.C. used to serve what they titled clams Provençal. This seems like what they served. Will try w/ clams.
Conner
Slightly annoying to put all the herb butter onto the individual mussels, but the results are wonderful. No matter what else we make with them there are never any mussels left over afterwards!
Eileen
I worked in a French restaurant years ago and we served something similar except with the addition of bread crumbs. I remember them being delicious!
Solleke
This is an excellent alternative to the escargots, even a little lighter, so more suitable as appetizer/entrée. As a native of Belgium, I love mussels. Now tell me where to order them fresh in the middle of nowhere, Nebraska...!
Megan
This is appetizers for a crowd or dinner for about 4-5 people. Works well, try other herbs instead of just parsley.
Carey Larsen
I served this as an appetizer for Easter dinner. Fantastic! I prepped the dish on Saturday, and it was so easy to pop the pan of mussels under the broiler as my lamb was resting. I used salted butter AND added the kosher salt, and the result was too salty. Should have either used unsalted butter as the recipe calls for, or skipped the salt. Or maybe the briny mussels would have been salty enough on their own. I substituted Ouzo for Pernod.
kidrid
Never use salted butter! For anything!
mudd
Don’t pay any attention to “don’t use salted butter for anything”! Many European butters are salted and cultured and they are wonderful in European “receipts”. Just don’t use it when unsalted is called for in American style recipes. If salted butter is all you have, eliminate all or most of the salt
Max Alexander
In America salted butter can be lesser quality. The salt prolongs the shelf life and can also hide off flavors. Salted butter in Europe is generally higher quality. I'm an American living in Rome.
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