Baked Mussels Persillade

Serves 4
Recipe By: Ming Tsai

Rock or sea salt -- for baking
2 dozen mussels -- shucked
8 cloves 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

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.

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