Broiled Mussels With Herb Butter Recipes

BROILED MUSSELS WITH GARLICKY HERB BUTTER

Steps:

• In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
• In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
• Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

BROILED MUSSELS WITH HERB BUTTER

Steps:

• Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
• Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
• Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
• Discard the empty half shell from each mussel.
• Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
• Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.

BROILED MUSSELS

Steps:

• Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
• Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.

GRILLED MUSSELS WITH HERB BUTTER

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
• Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
• Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.

BROILED GARLIC MUSSELS (MOULES GRATIEES )

Steps:

• Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
• Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
• Preheat the broiler.
• Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
• Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
• Garnish with basil leaves and serve.

GRILLED MUSSELS WITH CURRY BUTTER

Steps:

• Preheat an outdoor grill for high medium-heat and lightly oil grate.
• Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
• Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
• Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
• Transfer the mussels to small bowls and garnish each with a lime wedge to serve.

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE

Steps:

• Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
• On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
• Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
• Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
• Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
• While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
• Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
• To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.