Recipe courtesy Mark Fuller, Spring Hill Restaurant
Serves  8  as an appetizer or 4 as an entrée | Start to finish: 20 minutes
from Edible Seattle November/December 2009

At Spring Hill, this dish is made with jumbo mussels from Taylor Shellfish. Serve with plenty of crusty bread to mop up the sauce.

4  lbs. Mediterranean mussels, cleaned & debearded
10 tablespoons butter, cubed
Juice from 2 lemons
1 oz. parsley puree (recipe follows)
 1/2 cup Scallions, sliced thin, crosswise

Pre-heat the oven to 450 degrees. Combine mussels, butter and lemon juice in a roasting pan large enough that the mussels aren’t crowded. Cover the pan with its lid or aluminum foil. Roast for 10 minutes, or until all of the mussels have opened.

Using a slotted spoon, move the mussels from the roasting pan into a serving dish, leaving the juice behind. Place the pan on the stovetop, turning the burner to high heat. When the liquid begins to boil, whisk in the parsley puree and sliced scallions. Remove from heat, and ladle the sauce over the mussels. Serve immediately.

Parsley puree

The mussel recipe only calls for one ounce. Reserve the rest in 1 oz. portions in your freezer.

1 bunch flat leaf parsley
1/2 cup olive oil

Place the parsley and oil into a blender and puree until smooth.   

Comments (0)