The New York Times remixes the classic escargot recipe by adding mussels to the mix. I mean seems like a no brainer, that mussels would work just as well as escargot, but then when you think about it, anything soaked in butter, garlic and herbs is vice most of us can not resist indulging in.
TOTAL COOK TIME : 35 MINUTES
INGREDIENTS
1/2 cup parsley leaves
2 large garlic cloves
1/2 tsp kosher salt
1/4 tsp black pepper
10 tbsp unsalted butter, softened
1/4 cup plus 1 1/2 tablespoons Pernod or pastis
2 pounds mussels, scrubbed
1/3 cup bread crumbs
Visit New York Times for preparation instructions.