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Click HereThis easy recipe comes from Melissa Clark's weekly A Good Appetite column in The New York Times. As Melissa says, “In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden … none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.”
Editor's Note: Many cookbooks advise readers to discard live mussels that either do not close when the shell is tapped, or open when they are cooked. In fact, experiments show that the shells of many healthy live mussels do not close or open when tapped or cooked (Reuello N 2004). Vital CHoice mussels are immediately par-cooked and frozen upon harvest, so there's no way for them to become spoiled - unless they thaw and sit at temperatures above 40° F before being cooked.