OVEN-ROASTED MUSSELS & GARLIC-HERB BUTTER

INGREDIENTS

• 1/4 cup (1/2 stick) unsalted butter, room temperature

• 2 tablespoons (packed) minced shallot

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon chopped fresh chives

• 1 tablespoon fresh lemon juice

• 2 garlic cloves, minced

• 2 teaspoons chopped fresh thyme

• 1 teaspoon grated lemon peel

• 4 5x3x1/2-inch slices crusty sourdough bread

• 1/4 cup extra-virgin olive oil

• 2 pounds mussels, scrubbed, debearded

• Additional chopped fresh chives

PREPARATION

1. Mix first 8 ingredients in small bowl. Season herb butter with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 500. Brush bread on both sides with oil; place on baking sheet. Place bread on top oven rack; toast until golden, turning once, about 5 minutes per side. Meanwhile, place mussels in wide ovenproof pot.

2. Cover, place on bottom oven rack, and roast just until mussels open, about 5 minutes. Remove pot from oven and discard any mussels that did not open. Add herb butter to mussels; stir until melted.

3. Season to taste with ground black pepper. Divide mussels and juices from pot among 4 bowls. Sprinkle with additional chopped chives. Top each serving with sourdough toast and serve.