Recipe

Lemon infused spanish olive oil

1. Combine all ingredients in a saucepan over medium heat. Bring oil to 200°F or 93°C.
2. Remove from heat and rest for 3 hours.
3. When cool, pass through fine chinois into a clean container. Discard solids and cover container with plastic wrap.

Fennel sauté

1. Heat butter in a sauté pan over medium heat.
2. Add shallots and garlic-sweat 1 minute.
3. Add fennel and pernod and sauté until fennel is al dente.
4. Add parsley, sauté 30 seconds.
5. Remove from direct heat and season to taste.
6. Reserve, keeping warm.

Romesco base

1. Combine all ingredients in food processor or blender puree until smooth.
2. Transfer to clean container and cover.

Romesco aioli

1. Combine romesco base and mayonnaise.
2. Using funnel transfer aioli to plastic squeeze bottles and refrigerate.

Black spanish olive rillette

1. Combine olives, garlic, lemon zest and olive oil in bowl. Season with black pepper to taste.
2. Transfer to clean container, cover with plastic wrap & refrigerate.

To serve

1. Separate mussels from half shell using a sharp knife. Put mussels back in shells.
2. Drizzle lemon infused spanish oil on mussels.
3. Scatter each mussel with fennel sauté and panko and roast in 400°F or 205°C oven until crumbs turn golden brown and fennel sauté is warm
4. Arrange in large bowl. Scatter with parsley.
5. Spread grilled country bread with black spanish olive rillette, slice in half and arrange on side of plate.
6. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography