Total Time
25 Mins
Yield
Serves 2 as a main dish or 4 as a first course

Bobby Masullo of Masullo restaurant in Sacramento roasts mussels in a wood-fired oven and then bathes them in a French parsley-and-garlic sauce called persillade. A covered grill will work as well.

How to Make It

Step 1

Heat a wood-fired pizza oven to 700° to 800° or a gas or charcoal grill to very high (about 600°).

Step 2

Pulse parsley, garlic, ancho­vies, and 1/2 cup oil in a food processor until fairly smooth. Add remaining 2 tbsp. oil; set persillade aside.

Step 3

In a medium frying pan, sauté shallots in butter until softened, 3 minutes. Add wine and cook, stirring often, until reduced to 2 to 3 tbsp., 3 to 5 minutes. Stir in lemon juice and simmer briefly, then set mixture aside.

Step 4

Set mussels in a 12-in. cast-iron or steel skillet with 2 tbsp. water. Roast in pizza oven (not too close to fire, or shells will get brittle) or grill, covered, until mussels open, 3 to 4 minutes. Quickly stir in shallot mixture; cook 1 minute. Drizzle with persillade, stir, and cook (covered, if using a grill) 1 more minute.

Make ahead: Persillade, up to 1 week, chilled.

Note: Nutritional analysis is per first-course serving.

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