1.   Herb butters can be frozen for a few months.

2.   Massage herb butter into chicken.

3.   Pipe or spoon an equal amount of the herb butter down the center of each shrimp half, then dust with the dry bread crumbs.

4.   Pull the shrimp, glistening with melting herb butter, out of their shells, and really savor them.

5.   Serve mussels immediately in their skillet with the clarified herb butter and lemon wedges.

6.   UNDATED - Forty years ago, Anne Fischer was served herb butter on her bread in a restaurant.