Traditional French Green Garlic Butter With Pastis

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 5 garlic cloves, chopped
• 6 ounces fresh flat-leaf italian parsley (1 bunch)
• 1/2 cup unsalted butter, at room temperature (4 oz.)
• 2 -3 tablespoons green onions, sliced (about 2 spring onions, and light green parts only)
• 2 tablespoons fresh tarragon, coarsely chopped
• 2 tablespoons pastis (anise-flavored liqueur)
• 2 tablespoons extra virgin olive oil
• 1/2 lemon, juice of
• 1 -2 tablespoon heavy cream (double cream)
• salt & freshly ground black pepper
• 1 cup breadcrumbs
• lemon wedge, for serving

Recipe

• 1 in a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.
• 2 cut the butter into 3 or 4 pieces and add to the parsley mixture along with the green onions, tarragon, and pastis. process until combined.
• 3 add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. season to taste with salt and pepper.
• 4 spoon an equal amount of the green garlic butter on to each precooked and open mussel (see mussels moules farcies gratinees - french mussels w/green garlic butter), sprinkle breadcrumbs generously on top. bake at 400 degrees f for 8-10 minutes, until butter is melted and fragrant, and the crumbs are crisp. makes enough for 3 lbs. mussels. (alternatively, you can transfer butter mixture to a small saucepan and heat through on medium to medium-high heat for 5-8 minutes, stirring frequently and being careful not to burn, until butter is melted and fragrant. drizzle over seafood of your choice).
• 5 serve with fresh lemon wedges, slices of french bread for mopping the juices, and a crisp, chilled wine such as muscadet, sancerre or sauvignon blanc! bon appetit!