Name: Almond and White Wine Mussels
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4
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.

Almond and White Wine Mussels

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