Ingredients
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1/2 cup salted roasted almonds, chopped
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1 stick unsalted butter, softened
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2 garlic cloves, minced
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1 medium shallot, minced
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2 tablespoons chopped parsley
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1 tablespoon fresh lemon juice
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1 teaspoon finely grated lemon zest
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1 teaspoon minced jalapeño
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1 teaspoon freshly ground pepper
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Salt
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4 pounds mussels, scrubbed and debearded
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1/2 cup dry white wine
Directions
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Preheat the oven to 450°. In a food processor, coarsely grind the almonds. Add the butter, garlic, shallot, parsley, lemon juice, lemon zest, jalapeño and pepper; process until blended. Season the almond-garlic butter with salt.
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Put the mussels in a large roasting pan and add the wine. Spoon the almond-garlic butter over the mussels and roast for 12 minutes, stirring the mussels and shaking the pan a few times, until all of the mussels have opened; discard any that do not open.
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With a slotted spoon, transfer the mussels to bowls. Spoon the almond-garlic butter on top.
Serve With
Hot, crusty bread.
Suggested Pairing
The warmth of a Burgundy lends unusual voluptuousness to the typically steely austerity of good Chablis—just the combination for these briny, buttery mussels.