Traditional French Green Garlic Butter With Pastis - cooking recipe

Ingredients

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

Preparation

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!