Grilled Mussels with Parsnip Puree and Crispy Sage

Instructions

1. 1

   Heat the oven to 400°F. Toss parsnip pieces with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

   Tip: Roasting the parsnips brings out their natural sweetness and makes them easier to blend.

2. 2

   While parsnips roast, heat 2 tablespoons olive oil in a small skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add sage leaves and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and set aside on paper towels.

   Tip: Watch the sage carefully to prevent burning; it should be golden and brittle.

3. 3

   When parsnips are tender, transfer them to a blender with the garlic-infused oil from the sage pan, butter, vegetable broth, and remaining minced garlic. Blend until smooth and creamy. Season with salt, pepper, and lemon zest. Keep warm.

   Tip: For an extra luxurious texture, pass the puree through a fine sieve.

4. 4

   Preheat a grill or grill pan to high heat. Pat the cleaned mussels dry with paper towels. Brush them lightly with remaining olive oil.

   Tip: Dry mussels will char better and won't steam instead of grill.

5. 5

   Place mussels directly on the grill grates, flat side down. Grill for 2-3 minutes until they begin to open and char slightly.

   Tip: Discard any mussels that don't open after cooking.

6. 6

   Flip mussels and grill the other side for 1-2 minutes. Add 2 minced garlic cloves and the white wine to the grill pan (or a cast iron skillet placed on the grill). Cook until liquid slightly reduces, about 2 minutes.

   Tip: The wine will create a flavorful steam that cooks the mussels through.

7. 7

   Spoon the warm parsnip puree onto serving plates. Arrange grilled mussels on top and pour the wine-garlic reduction over them. Scatter crispy sage leaves and fresh lemon zest over each serving.

   Tip: Serve immediately while everything is hot for the best flavor and texture.