Baked Mussels Persillade
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 25
- Sodium
- 389
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
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