Olive Crusted Mussels With A Lemon Butter Sauce

Recipe Ingredients

1 cup	237ml	Kalamata olives - pitted
1 cup	146g / 5.1oz	Fine dried bread crumbs
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly ground black pepper - to taste
4		Fresh mussels - cleaned, and
		On the half-shell
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
		Lemon Butter Sauce
2 tablespoons	30ml	Finely-minced shallots
1/2 cup	118ml	Fresh lemon juice
1/2 lb	227g / 8oz	Cold butter - cut tablespoon size

Recipe Instructions

Preheat oven to 450 degrees.

In a food processor fitted with a metal blade, process the olives and bread crumbs to make the olive crust. Process until fully incorporated. Remove and turn into a mixing bowl. Stir in the oil and season with salt and pepper.

Place the mussels on a baking sheet. Season the mussels with salt and pepper. Place a teaspoon of the crust on top of each mussel, pressing the crust firmly into each mussel. Place in the oven and cook for 10 to 12 minutes, or until the crust is golden. Remove the mussels from the oven and cool slightly before serving.

Lemon butter sauce: In a medium saute pan, add shallots and lemon juice. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Whisk in the butter, one tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Strain. (Yields 1 cup)

To serve, place a dozen mussels on each serving plate. Drizzle the Lemon Butter Sauce over each mussel. Garnish with parsley.

This recipe yields 4 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C36) - from the TV FOOD - NETWORK

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