Oven-Roasted Mussels With Garlic-Herb Butter

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 tablespoons (packed) minced shallot
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon grated lemon peel
• 4 5x3x1/2-inch slices crusty sourdough bread
• 1/4 cup extra-virgin olive oil
• 2 pounds mussels, scrubbed, debearded
• Additional chopped fresh chives

1. Mix first 8 ingredients in small bowl.
2. Season herb butter with salt and pepper.
3. (Can be prepared 1 day ahead. Cover and chill.)
4. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 500.
5. Brush bread on both sides with oil; place on baking sheet.
6. Place bread on top oven rack; toast until golden, turning once, about 5 minutes per side.
7. Meanwhile, place mussels in wide ovenproof pot.
8. Cover, place on bottom oven rack, and roast just until mussels open, about 5 minutes.
9. Remove pot from oven and discard any mussels that did not open.
10. Add herb butter to mussels; stir until melted.
11. Season to taste with ground black pepper.
12. Divide mussels and juices from pot among 4 bowls.
13. Sprinkle with additional chopped chives.
14. Top each serving with sourdough toast and serve.

unsalted butter, shallot, fresh italian parsley, fresh chives, lemon juice, garlic, thyme, crusty, extravirgin olive oil, mussels, fresh chives

Taken from www.epicurious.com/recipes/member/views/oven-roasted-mussels-with-garlic-herb-butter-52580761 (may not work)