Roasted Mussels with Persillade
Ingredients
- Leaves from 1 bunch flat-leaf parsley
- 1 garlic clove
- 5 drained oil-packed anchovy fillets
- 10 tablespoon extra-virgin olive oil
- 2 shallots, sliced
- 2 tablespoons salted butter or more olive oil
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 3/4 pounds mussels, beards pulled off, scrubbed
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