Mussels Kennedy

Course : Seafoods
Serves: 6
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6 pounds mussel
2 tablespoons garlic
1/2 cup parsley sprig
1 cup fresh basil leaves
2 cups unsalted butter
2 tablespoons pernod
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preparation / Directions:

Remove top shell from mussels arrange onto an oven-proof platter combine garlic, parsley, basil, butter, and pernod in a food processor process to blend well season to taste with salt and pepper place 1/2 teaspoon butter mixture onto each mussel bake @ 400 degrees for 10 minutes, until butter melts and begins to bubble remove from oven serve hot


Nutritional Information:

940 Calories (kcal); 71g Total Fat; (68% calories from fat); 55g Protein; 18g Carbohydrate; 293mg Cholesterol; 1399mg Sodium

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