Laura Calder has single-handedly revolutionalized the way we view French food. With her simple recipes and accessible ingredients, the host of French Food at Home has made steak au poivre a practical option for every dinner table. Now, Laura Calder has put together a full menu exclusively for her readers. Taken from her most recent bestseller French Taste, each carefully-picked course perfectly complements the next, in this menu designed to welcome the warm weather. Below is the recipe for Laura's appetizer of choice, Pernod Mussels on the Half Shell. Pair it up with Lettuce-Wrapped Halibut with Dill Cream Sauce, and the delectable Savarin with Strawberries recipe on French Taste. Bon appétit!

Pernod Mussels on the Half Shell

This is another recipe that has evolved since its early days and has now, I think, reached its peak. The anise scent imparted by the Pernod is delicious with mussels, and it's a wonderful surprise because you don't expect it to be there. I also love the textural contrast of the crunchy crumbs on top. I'll take these delectable little bites over plain old moules marinières any day. A bonus is that you can get them ready in advance and just blast them under the broiler at the last minute.

Makes: 4 servings
1 pound (450 g) mussels
½ cup (125 mL) Pernod
3 tablespoons (45 mL) salted butter, softened
1 teaspoon (5 mL) chopped fresh chives
1 teaspoon (5 mL) chopped fresh tarragon
3 tablespoons (45 mL) fresh bread crumbs
Freshly ground pepper
4 lemon wedges

Heat the oven to broil with the rack near the top. Clean the mussels, discarding any that are open.

Bring the Pernod to the boil in a large pot, add the mussels, cover, and cook for 3 minutes or until they've opened. Drain the mussels, and discard any that have remained closed.

Pull the mussels apart, discarding half the shell and leaving the mussels sitting on their remaining half shell. Arrange on a baking sheet.

Mash the butter with the chives and tarragon. Sprinkle the bread crumbs over the mussels, top with a pinch of herb butter, grind over some pepper, and broil until the crumbs are golden, about 2 minutes. Serve with lemon wedges for squeezing.

From French Taste Published by HarperCollins Publishers Ltd. copyright © 2009 by Laura Calder. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.

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Pair it up with Laura's recipe for Lettuce-Wrapped Halibut with Dill Cream Sauce.

Carrot Juice Chicken from French Food at Home.