Mussels with Herbed Garlic Butter
Ingredients
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1 cup parsley leaves
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5 garlic cloves
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¼ cup unsalted butter
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1 tablespoon lemon juice
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¼ teaspoon red pepper flakes
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½ teaspoon salt
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¼ teaspoon black pepper
Tools
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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food processor
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foil
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slotted spoon
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June Oven
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roasting pan
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 450°F on the Bake cook mode.
June Oven
Make the compound butter
In the base of a food processor, combine the parsley, garlic, butter, lemon juice, red pepper flakes, salt and pepper. Pulse, scraping down the sides as necessary with a spatula, until garlic and parsley are finely chopped and the mixture resembles a paste, about 10-12 long pulses.
1 cup parsley leaves
5 garlic cloves
¼ cup unsalted butter
1 tablespoon lemon juice
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
measuring cups
measuring spoons
spatula
food processor
Sort the mussels
Inspect each mussel carefully. Discard any that have opened or have cracked shells. If some are partly open, tap them with your finger, and if they close back up they are fine.
2 pounds mussels
Rinse the mussels
Place the mussels in a large bowl. Fill the bowl with cold water and swish the mussels around with your hands. Pour out the water and repeat until you have rinsed the mussels several times.
large bowl
water
Clean and debeard the mussels
Clean the shells, if necessary, with a brush or the end of one of the mussels. If any mussels have “beards” (stringy membranes hanging from the shells), remove them by grasping firmly and pulling them toward the shell’s hinge. Do not do this until just before cooking or the mussels will spoil.
Season and cover the mussels
Transfer the mussels to the roasting pan and spread them out in an even layer. Dollop the compound butter evenly over the mussels. Add the wine and cover tightly with foil.
½ cup dry white wine
roasting pan
liquid measuring cup
foil
Steam the mussels
Transfer the covered pan to the bottom shelf of the June Oven. Roast the mussels about 12 minutes, until most have opened. June will notify you when the mussels should be checked. If most mussels haven't opened, cover the pan with foil again and follow directions on your June to continue cooking.
Remove the mussels
Take the mussels out of the June Oven and carefully remove the foil. Discard any unopened mussels.
slotted spoon
Serve
Using a slotted spoon, divide the mussels between two bowls or place in one large bowl. Pour the broth from the pan over the mussels and serve immediately with lemon wedges for squeezing.
lemon wedges
