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Black Mussels with Lemon and Herbs
A light treat with lemony yet briny flavor—great for warm-weather appetizers.
12 black mussels
1 Tbsp. Ready-Set-Serve Peeled Garlic
1/4 cup Ready-Set-Serve Washed & Trimmed Parsley
2 Tbsp. Markon First Crop Red and Yellow Bell Peppers, minced
1 Tbsp. zest of Markon First Crop Lemons
4 Tbsp. unsalted butter, softened
1/2 tsp. kosher salt
1/4 cup whole wheat breadcrumbs
Microgreens, optional
Edible petals, optional
Steam mussels until they open (approximately 10 minutes). Cool and remove from shells.
Combine garlic, parsley, peppers, lemon zest, butter, and salt in a food processor. Blend until smooth.
Arrange 12 shells on a baking sheet. Place one mussel in each; top with butter mixture and breadcrumbs. Broil until butter melts and breadcrumbs are browned (approximately two minutes).
Optional: serve on bed of microgreens and edible petals.
Three mussels per appetizer serving.
Spring
Summer
Appetizers