Traditional French Green Garlic Butter With Pastis

Name: Traditional French Green Garlic Butter With Pastis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 garlic cloves, chopped; 6 ounces fresh flat-leaf Italian parsley (1 bunch); 1/2 cup unsalted butter, at room temperature (4 oz.); 2 -3 tablespoons green onions, sliced (about 2 spring onions, white and light green parts only); 2 tablespoons fresh tarragon, coarsely chopped; 2 tablespoons pastis (anise-flavored liqueur); 2 tablespoons extra virgin olive oil; 1/2 lemon, juice of; 1 -2 tablespoon heavy cream (double cream); salt & freshly ground black pepper; 1 cup breadcrumbs; lemon wedge, for serving

Servings: persons

5 garlic cloves, chopped
6 ounces fresh flat-leaf Italian parsley (1 bunch)
1/2 cup unsalted butter, at room temperature (4 oz.)
2 -3 tablespoons green onions, sliced (about 2 spring onions, white and light green parts only)
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons pastis (anise-flavored liqueur)
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
1 -2 tablespoon heavy cream (double cream)
salt & freshly ground black pepper
1 cup breadcrumbs
lemon wedge, for serving

1
In a food processor, process the garlic until pureed, then add the parsley and process until finely minced mixture forms.
2
Cut the butter into 3 or 4 pieces and add to the parsley mixture along with the green onions, tarragon, and pastis. Process until combined.
3
Add the olive oil, lemon juice, and enough cream to create a soft, fluffy mixture. Season to taste with salt and pepper.
4
Spoon an equal amount of the green garlic butter on to each precooked and open mussel (see mussels recipe #299761), sprinkle breadcrumbs generously on top. Bake at 400 degrees F for 8-10 minutes, until butter is melted and fragrant, and the crumbs are crisp. Makes enough for 3 lbs. mussels. (Alternatively, you can transfer butter mixture to a small saucepan and heat through on medium to medium-high heat for 5-8 minutes, stirring frequently and being careful not to burn, until butter is melted and fragrant. Drizzle over seafood of your choice).
5
Serve with fresh lemon wedges, slices of French bread for mopping the juices, and a crisp, chilled white wine such as Muscadet, Sancerre or Sauvignon Blanc! Bon appetit!

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 garlic cloves, chopped, 6 ounces fresh flat-leaf Italian parsley (1 bunch), 1/2 cup unsalted butter, at room temperature (4 oz.), 2 -3 tablespoons green onions, sliced (about 2 spring onions, white and light green parts only), and more.

Yes, Traditional French Green Garlic Butter With Pastis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!