Mussels in almond-garlic butter

If you think you’re not fancy enough to make mussels at home, stop right there. You ARE fancy enough, internet reader. And you should, because mussels are actually really easy to make and people are really impressed by them. And I don’t know about you, but I will wither and die if I don’t impress someone at least once a month, stupid competitive upbringing.

You might think almonds and mussels don’t go together, but you’re wrong again (assuming you were first wrong about your fanciness). They DO. This is maybe my favorite mussels recipe I’ve ever made, which is really misleading because it’s the only one, but I also feel like subsequent mussels recipes will not beat it. It’s like you lead with Simone Biles on the floor routine. Sure there are more floor routines, but…………

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Also we were in Brussels visiting my aunt recently and we had mussels THERE and I think these were just as good. So, that is probably a weighty statement. I don’t want to get myself in trouble with any Belgians, so I’ll just leave that there.

Mussels in almond-garlic butter
from Food and Wine

INGREDIENTS

1/2 cup salted roasted almonds, chopped
1 stick unsalted butter, softened
2 garlic cloves, minced
1 medium shallot, minced
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon minced jalapeño
1 teaspoon freshly ground pepper
Salt
4 pounds mussels, scrubbed and debearded (not gonna lie, don’t know what this is, but I think they do this for you at most grocery stores)
1/2 cup dry white wine (I used rose and it was fine, so….no judgments)

INSTRUCTIONS

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 with salt.
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. (IMPORTANT: CLOSE THE LID OF YOUR POT. I did not and my mussels did NOT cook. I also think you can just do this on the stovetop but maybe I’m missing something)
With a slotted spoon, transfer the mussels to bowls. Spoon the almond-garlic butter on top.

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