Baked Mussels Persillade

Name: Baked Mussels Persillade
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: asian
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

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Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Ingredients

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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