Mussels are cooked in white wine and tossed with toasted almonds and parsley.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 652 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 47 g |
| Cholesterol | 141 mg |
| Sodium | 1062 mg |
| Serving Size | 1 of 4 servings |
| Calories | 652 |
| Total Fat | 35 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 47 g |
| Cholesterol | 141 mg |
| Sodium | 1062 mg |