Almond and White Wine Mussels
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 652
- Total Fat
- 35
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 47
- Cholesterol
- 141
- Sodium
- 1062
- Total: 20 min
- Active: 10 min
Ingredients
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
Directions
- Preheat the oven to 350 degrees F.
- 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.
- Pulse the almonds, parsley and the paprika in a food processor until evenly chopped.
- 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.
- Divide the mussels among 4 serving bowls and sprinkle with the reserved almond topping. Serve with crusty bread and lemon wedges.