Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

American

1/4 cup Butter

2 Tablespoons Shallots, minced

1 Tablespoon fresh Italian Parsley, chopped

1 Tablespoon Chives, chopped

1 Tablespoon Lemon Juice

2 Garlic Cloves, minced

2 teaspoons fresh Thyme, chopped

French Bread, sliced

1/4 cup Olive Oil

2 lbs fresh Mussels, debearded

Additional chopped Chives (to garnish)

Preheat oven to 450 degrees. Position 1 rack in bottom third of oven and the other rack in top third of oven. Mix 1st seven ingredients in a small bowl; season with salt and pepper. Brush bread on both sides with olive oil; place on top baking rack in oven. Place mussels in wide oven-proof pot; cover and put on bottom rack. Roast mussels until mussels open, about 5-9 minutes. Watch bread until it is lightly toasted. Remove any mussels that did not open. Add herb butter and stir until melted. Divide mussels and juices among bowls and sprinkle with remaining chopped chives. Serve with bread.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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