Recipe by BecR
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.
- 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, white 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
Directions See How It's Made
- In a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.
- 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.
- Add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. Season to taste with salt and pepper.
- 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).
- 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!