- 16 cloves garlic, peeled
- 1/2 bunch fresh parsley leaves
- 6 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/4 cup Pernod
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 pounds black mussels, scrubbed and debearded [Watch our streaming video to see how]
- Preheat the broiler or preheat the oven to 475°F.
- Place the garlic and parsley in a food processor and process until finely chopped. Add the butter, olive oil, Pernod, salt, and pepper and pulse until smooth. Scrape the mixture into a bowl.
- Place the mussels in a large roasting pan and distribute dollops of the butter around the pan. Cover tightly and place in the oven for 10 minutes, or until the mussels have opened.
- Divide the contents of the roasting pan among four soup or pasta bowls, discarding any mussels that have not opened. Serve immediately.