Mussels en Provence
 
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This easy to prepare dish has all the great flavors of the sea and the fragrance of the garden. When in season there is nothing more tasty than a plate of these delicacies. The original recipe can be found in Julia Child's Mastering the Art of French Cooking, Volume 1
Author:
Recipe type: Appetizer
Cuisine: French
Serves: 30 pieces
Ingredients
  • 1 pound mussels - figure ½ pound per person
  • 2 Tablespoons butter - softened
  • ½ teaspoon sea salt
  • 4 pieces of Green Garlic, or 2 cloves garlic and ½ small minced Shallot
  • ¼ cup chopped flat leaf parsley
  • ⅓
Instructions
  1. Preheat broiler
  2. Rinse the mussels and take off their beards (the seaweed)
  3. Steam in 1 inch of salted water for 3 minutes, cool and remove one half of the shell
  4. Mince the green garlic, parsley and salt
  5. Fold in the softened butter and bread crumbs
  6. Place about 1 teaspoon of the mixture atop each mussel and arrange on a baking sheet
  7. Broil for about 3 minutes - watch so that you don't burn them
Recipe by Chef Mark Sylvester at https://chefmarksylvester.com/mussels-en-provence/