Mussels Rockefeller | Saveur

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves, finely chopped (2 tsp.)
• 1 cup dry white wine
• 2 lb. mussels, scrubbed and debearded
• 3 cups spinach leaves, finely chopped
• 1 cup Italian parsley leaves, finely chopped
• 16 tbsp. unsalted butter, softened
• ¹⁄₂ cup grated pecorino Romano cheese, finely grated
• ¹⁄₄ cup plus 2 Tbsp. pastis, divided
• 2 tbsp. fresh lemon juice
• 1 tbsp. kosher salt
• ¹⁄₄ cup panko bread crumbs
• Crusty bread, for serving