FBD

Olive Crusted Mussels With A Lemon Butter Sauce

MediterraneanSeafoodIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 1 cup Kalamata olives, pitted
  • 1 cup fine dried bread crumbs
  • 0.3 cup olive oil
  • 0.5 tsp salt, to taste
  • 0.3 tsp freshly ground black pepper
  • 4 dozen fresh mussels, cleaned and on the half-shell
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp minced shallots
  • 0.5 cup fresh lemon juice
  • 0.5 lb cold unsalted butter, cut into tablespoon-size pieces

Instructions

  1. 1

    Preheat the oven to 450°F (230°C).

  2. 2

    In a food processor, pulse the Kalamata olives and bread crumbs until fully combined. Transfer to a bowl, stir in the olive oil, and season with salt and pepper.

  3. 3

    Arrange the mussels on a baking sheet. Season each with salt and pepper. Press about 1 teaspoon of the olive crust firmly onto each mussel.

  4. 4

    Bake for 10 to 12 minutes until the crust is golden. Cool slightly.

  5. 5

    Make the lemon butter sauce: In a sauté pan, combine the shallots and lemon juice; bring to a boil and reduce for 2 minutes. Whisk in the cold butter one tablespoon at a time until the sauce is glossy and coats a spoon. Strain.

  6. 6

    Arrange the mussels on serving plates, drizzle with the lemon butter sauce, and garnish with chopped parsley.

Tags

mediterraneanamerican