Winter is the right time for shellfish, and this recipe should take you through the season deliciously!
Prep time: 30 minutes, cook time 10 minutes
Makes 6 servings
Ingredients
- 1/2-1 cup panko (for the crisp)
- 1/2 lb. unsalted European Butter, room temperature
- 1 shallot, minced
- 1/2 Tablespoon lemon juice
- 1/2 cup chopped flat-leaf parsley
- 4 cloves garlic, finely chopped
- 1/4 teaspoon white pepper
- 1/2 teaspoon seas salt or kosher salt
- 1/2 teasoon Pernod
- 2 pounds small/medium New Zealand Green Lip Mussels (about 2-4 dozen)
(They come frozen on the half shell, if you can find them; pre-cooked.)
Preparation
Preheat the oven to 425°F. Adjust the oven rack to the top position. Allow mussels to defrost, then cut the “foot” attaching them to the shell. Place a small dollop of butter inside (under) each of the mussels.
In a bowl, mix all the rest of the ingredients (including remaining butter), except the panko, until blended. Dollop the mixture onto each mussel. Sprinkle with panko for a crisping finish. The panko will absorb the butter from the mixture it is atop.
Bake the mussels just until the panko is crisp and brown, about 10 minutes.
To Serve:
Place mussles on a platter and serve while still warm.
Bon appetit!
Chef Fred
PS: always try new recipes or culinary techniques once before creating an important dinner!!
