So. These are obviously not on Whole30, but I feel pretty confident you could make them with ghee and almond flour and get an equally delicious result. I would maybe try to make it while the ghee was in a more solid state, maybe stick it in the fridge for an hour beforehand if it’s warm and more liquid-y. Anyway, you pretty much can’t go wrong if you have good mussels and herbs.
This recipe comes from the NY Times. Git the original here.
- ½ cup oregano leaves (this is just what I had fresh in my fridge, I think you could use many different types of herbs and have a whole other magical experience: the original recipe calls for parsley)
- 2 large garlic cloves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 tablespoons unsalted butter, softened
- ¼ cup plus 1 1/2 tablespoons Pernod or pastis (optional. I left this out)
- 2 pounds mussels, scrubbed
- ⅓ cup bread crumbs
- In a food processor, pulse together oregano, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod, if using, until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis, if using and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray to the oven and broil until bread crumbs are golden, 1 to 2 minutes.