Mussels Rockefeller

Name: Mussels Rockefeller
Ingredients: 2 tbsp. extra-virgin olive oil; 2 garlic cloves, finely chopped (2 tsp.); 1 cup dry white wine; 2 lb. mussels, scrubbed and debearded; 3 cups spinach leaves, finely chopped; 1 cup Italian parsley leaves, finely chopped; 16 tbsp. unsalted butter, softened; 1&frasl; 2 cup grated pecorino Romano cheese, finely grated; 1&frasl; 4 cup plus 2 Tbsp. pastis, divided; 2 garlic cloves, finely chopped (2 tsp.); 2 tbsp. fresh lemon juice; 1 tbsp. kosher salt; 1&frasl; 4 cup panko bread crumbs; Crusty bread, for serving

"Tammie Teclemariam adds a splash of anise-y Pastis to the compound butter in mussels Rockefeller for her riff on a shellfish classic...."

INGREDIENTS

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2 tbsp. extra-virgin olive oil

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2 garlic cloves, finely chopped (2 tsp.)

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1 cup dry white wine

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2 lb. mussels, scrubbed and debearded

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3 cups spinach leaves, finely chopped

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1 cup Italian parsley leaves, finely chopped

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16 tbsp. unsalted butter, softened

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^{1⁄_{2 cup grated pecorino Romano cheese, finely grated}}

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^{1⁄_{4 cup plus 2 Tbsp. pastis, divided}}

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2 garlic cloves, finely chopped (2 tsp.)

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2 tbsp. fresh lemon juice

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1 tbsp. kosher salt

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^{1⁄_{4 cup panko bread crumbs}}

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Crusty bread, for serving

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