Baked Mussels Persillade

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