- 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
- 4 pounds mussels, scrubbed and debearded
- 1/2 cup dry white wine
- 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 the almond-garlic butter 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.
- With a slotted spoon, transfer the mussels to bowls. Spoon the almond-garlic butter on top.
Hot, crusty bread.
The warmth of a Burgundy lends unusual voluptuousness to the typically steely austerity of good Chablisjust the combination for these briny, buttery mussels.