The Secret Ingredient (Pastis): Pastis And Persillade Stuffed Mussels Recipe

• 1 pound mussels, on the half shell
• 3/4 cup baguette crumbs
• 2 tablespoons butter, room temperature
• 1 1/2 tablespoons Pastis
• 1 tablespoon fennel fronds, chopped
• 2 tablespoons flat-leaf parsley, finely chopped
• 3 cloves garlic, finely chopped
• Rock salt, for baking
• Lemon wedges, for serving

1. Preheat the broiler.
2. In a bowl, rub together the crumbs, butter, Pastis, fennel fronds, parsley, and garlic-and salt and pepper.
3. Lay the mussels out on a layer of rock salt on a baking sheet. The rock salt will keep the mussels level, and prevent all the delicious juice and filling from falling out onto the pan. Divide the topping among the mussels. Broil for 10 minutes, and serve hot, with lemon wedges.
4. Have your fishmonger prepare your
5. on the half shell for you. Just ask; they are usually very accommodating about preparing shellfish.
6. To make
7. , just toss some day-old baguette into the food processor and whirl around until you have crumbs. Any fresh white breadcrumbs would work here.

mussels, baguette crumbs, butter, fennel, flatleaf parsley, garlic, salt, lemon wedges

Taken from www.seriouseats.com/recipes/2010/02/the-secret-ingredient-pastis-mussels-recipe.html (may not work)