For 6 people
• 250 g of butter
• 6 dozen large mussels
• 1 shallot
• 2 garlic cloves
• 1 bunch of chopped parsley
• 1 tablespoon of HB pastis
• Salt, pepper
Preparation: 30 mins.
Cooking: 10 mins.
Soften butter at room temperature.
Open mussels in a large pot.
Remove them from shells. Keep only one shell per mussel.
Cream butter with shallot and chopped garlic, parsley and HB pastis.
Add salt and pepper.
Place 1 mussel in each shell. Stuff with the butter. Place them gradually on oven proof dishes.
Place them in a very hot oven, in grill position, for approximately 5 minutes.
Serve as soon as the butter is foamy.