Baked Mussels Persillade (Ming Tsai) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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.
2. Serve on a platter covered with more rock salt and garnished with parsley sprigs. Beverage: Sancerre
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