Black Mussels with Lemon and Herbs

A light treat with lemony yet briny flavor—great for warm-weather appetizers.
Black_Mussels_with_Lemon_and_Herbs_0

Ingredients:

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

Instructions:

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.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.