Baked Mussels Persillade

• Rock or sea salt, for baking
• 2 dozen mussels, shucked
• 8 cloves of 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

1. Pre-heat an oven to 550 degrees.
2. Line a tray with rock salt and place mussels on top.
3. In a food processor, add the garlic, parsley, and olive oil.
4. Puree until smooth and season with fleur del sel and black pepper.
5. Transfer to a bowl and fold in with panko.
6. Generously top each mussel with the topping.
7. Squeeze a little lemon juice on each one and place in the oven.
8. Change the oven to high broiler and cook mussels until brown on top, about 4 to 5 minutes.
9. Serve on a platter covered with more rock salt and garnished with parsley sprigs.
10. Beverage: Sancerre

salt, mussels, garlic, flat leaf parsley, extra virgin olive oil, fleur, panko, lemon

Taken from www.foodnetwork.com/recipes/baked-mussels-persillade-recipe.html (may not work)