Ingredients
- Rock or sea salt, for baking
- 2 dozen mussels, shucked
- 8 cloves of garlic
- 2 cups picked flat leaf parsley
- 1/3 cup extra virgin olive oil
- Fleur de sel and black pepper, to taste
- 1/2 cup panko
- 1 lemon, halved
Directions
Pre-heat an oven to 550 degrees. Line a tray with rock salt and place mussels on top. In a food processor, add the garlic, parsley, and olive oil. Puree until smooth and season with fleur del sel and black pepper. Transfer to a bowl and fold in with panko. Generously top each mussel with the topping. Squeeze a little lemon juice on each one and place in the oven. Change the oven to high broiler and cook mussels until brown on top, about 4 to 5 minutes.
Serve on a platter covered with more rock salt and garnished with parsley sprigs. Beverage: Sancerre
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