Almond and White Wine Mussels

Mussels are cooked in white wine and tossed with toasted almonds and parsley.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4
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1/2 cup almonds

3/4 cup packed fresh flat-leaf parsley leaves

1/2 teaspoon smoked sweet paprika

6 tablespoons (3/4 stick) unsalted butter

5 garlic cloves, thinly sliced

Freshly ground black pepper

1 cup dry white wine

3 pounds mussels, rinsed

[For Serving:] Crusty bread and lemon wedges


  1. Preheat the oven to 350 degrees F.
  2. Spread the nuts on a baking sheet and toast, checking frequently and stirring a few times, until fragrant and golden, 7 to 10 minutes. Let cool.
  3. Pulse the almonds, parsley and the paprika in a food processor until evenly chopped.
  4. Melt the butter in a large heavy pot over medium-high heat. Add the garlic and a few grinds of pepper and cook, stirring, until golden, about 3 minutes. Pour in the wine and bring to a boil. Add the mussels and cover the pot. Cook, shaking the pot occasionally, until the mussels have opened wide, 6 to 8 minutes. (Discard any unopened mussels.) Reserve 1/4 cup of the almond topping for garnish and sprinkle the remaining topping over the mussels and stir to combine.
  5. Divide the mussels among 4 serving bowls and sprinkle with the reserved almond topping. Serve with crusty bread and lemon wedges.
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