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Olive Crusted Mussels With A Lemon Butter Sauce
1
1
1
Cup Kalamata olives; pitted
Cup Fine dried bread crumbs
/4 Cup Olive oil
Salt
Freshly ground black pepper
4
1
Dozen fresh mussels; cleaned and on the halfâshell
Tablespoon Finely chopped fresh parsley leaves
LEMON BUTTER SAUCE
2
1
1
Tablespoon Finely minced shallots
/2 Cup Fresh lemon juice
/2 Pound Cold butter; cut into tablespoon size pieces
Preheat oven to 450 degrees F.
In a food processor fitted with a metal blade, process the olives and bread
crumbs to make the olive crust. Process until fully incorporated. Remove and
turn into a mixing bowl. Stir in the oil and season with salt and pepper.
Place the mussels on a baking sheet. Season the mussels with salt and
pepper. Place a teaspoon of the crust on top of each mussel, pressing the
crust firmly into each mussel. Place in the oven and cook for 10 to 12
minutes, or until the crust is golden. Remove the mussels from the oven and
cool slightly before serving. To serve, place a dozen mussels on each
serving plate. Drizzle the Lemon Butter Sauce over each mussel. Garnish with
parsley.
Yield: 4 appetizer servings
LEMON BUTTER SAUCE:
In a medium saute pan, add shallots and lemon juice. Bring to a boil. Reduce
to a simmer and cook for 2 minutes. Whisk in the butter, one tablespoon at a
time, until all the butter is incorporated and the sauce coats the back of a
spoon. Strain.
Yield: 1 cup
Olive Crusted Mussels With A Lemon Butter Sauce
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