Traditional French Green Garlic Butter With Pastis

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Total Time
25mins
Prep 15 mins
Cook 10 mins

In France, green garlic butter is traditionally served with snails-escargots. This version with Pastis is also particularly delicious and fragrant drizzled over scallops or mussels (see my Moules Farcies Gratinees - French Mussels Moules Farcies Gratinees - French Mussels W/Green Garlic Butter #299761). Serve with plenty of fresh lemon wedges, slices of French bread for mopping the fragrant juices, and a crisp, chilled white wine such as Muscadet or Sancerre. Bon appetit! Williams-Sonoma.

Ingredients Nutrition

Directions

  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 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. 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!