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MOULES AU BEURRE D'ESCARGOTS
(Mussels with Garlic Butter)

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

Preheat the broiler or preheat the oven to 475F.

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.

Makes 4 servings.

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