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Recipe from: Ming Tsai
Persillade is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume.
rock salt or sea salt, for baking
2 dozen mussels, shucked
8 cloves garlic
2 cups picked flat leaf parsley
⅓ cup extra virgin olive oil
Fleur de sel and black pepper, to taste
½ cup panko
1 lemon, halved
Pre-heat an oven to 550°F. Line a tray with rock salt and place mussels on top. In a food processor, add the garlic, parsley, and olive oil. Purée until smooth and season with fleur del sel and black pepper. Transfer to a bowl and fold in with panko. Generously top each mussel with the topping. Squeeze a little lemon juice on each one and place in the oven. Change the oven to high broiler and cook mussels until brown on top, about 4 to 5 minutes. Serve on a platter covered with more rock salt and garnished with parsley sprigs.