Traditional French Green Garlic Butter With Pastis

• garlic cloves, chopped↗5 cloves
• ounces fresh flat-leaf Italian parsley (1 bunch)↗6 ounces
• cup unsalted butter, at room temperature (4 oz.)↗1⁄2 cup
• tablespoons green onions, sliced (about 2 spring onions, white and light green parts only)↗2 -3 tablespoons
• tablespoons fresh tarragon, coarsely chopped2 tablespoons
• tablespoons pastis (anise-flavored liqueur)↗2 tablespoons
• tablespoons extra virgin olive oil↗2 tablespoons
• lemon, juice of↗1⁄2
• tablespoon heavy cream (double cream)↗1 -2 tablespoon
• salt & freshly ground black pepper
• cup breadcrumbs↗1 cup
• lemon wedge, for serving

Step-by-step instructions

1. 1

   In a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.

2. 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. 3

   Add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. Season to taste with salt and pepper.

4. 4

   Spoon an equal amount of the green garlic butter on to each precooked and open mussel (see mussels recipe #299761), 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. 5

   Serve with fresh lemon wedges, slices of French bread for mopping the juices, and a crisp, chilled white wine such as Muscadet, Sancerre or Sauvignon Blanc! Bon appetit!