ROASTED MUSSELS WITH ALMONDS AND GARLIC


2‚ pounds mussels (preferably cultivated)
1/4 cup natural whole almonds
4 garlic cloves
1/2 cup packed fresh flat-leafed parsley leaves
3/4 cup dry white wine
3 tablespoons unsalted butter

Preheat oven to 425°F.

Scrub mussels well and remove beards. Finely chop almonds and on a
baking sheet toast in middle of oven until golden, about 4 minutes.

Mince garlic and chop parsley. In an ovenproof kettle at least 10 inches
wide combine mussels, garlic, parsley, wine, and butter and season with
pepper. Roast mussels, uncovered, in middle of oven, stirring once
halfway through roasting, 15 minutes, or until mussels have opened.
Discard any unopened mussels. Add almonds, tossing to combine.

Serves 2 as a main course.

Looks great! However one major draw-back......you need a lot of nice
fresh-baked crusty bread to mop up the juices! Sigh!!!!!!!

Gillian

Jennifer wrote:
> ROASTED MUSSELS WITH ALMONDS AND GARLIC
>
>
> 2‚ pounds mussels (preferably cultivated)
> 1/4 cup natural whole almonds
> 4 garlic cloves
> 1/2 cup packed fresh flat-leafed parsley leaves
> 3/4 cup dry white wine
> 3 tablespoons unsalted butter
>
> Preheat oven to 425°F.
>
> Scrub mussels well and remove beards. Finely chop almonds and on a
> baking sheet toast in middle of oven until golden, about 4 minutes.
>
> Mince garlic and chop parsley. In an ovenproof kettle at least 10 inches
> wide combine mussels, garlic, parsley, wine, and butter and season with
> pepper. Roast mussels, uncovered, in middle of oven, stirring once
> halfway through roasting, 15 minutes, or until mussels have opened.
> Discard any unopened mussels. Add almonds, tossing to combine.
>
> Serves 2 as a main course.
>

Maybe a spoon? ; )

Think of it as soup.

Jennifer

Gill Murray wrote:

> Looks great! However one major draw-back......you need a lot of nice
> fresh-baked crusty bread to mop up the juices! Sigh!!!!!!!
>
> Gillian
>
> Jennifer wrote:
>
>> ROASTED MUSSELS WITH ALMONDS AND GARLIC
>>
>>
>> 2‚ pounds mussels (preferably cultivated)
>> 1/4 cup natural whole almonds
>> 4 garlic cloves
>> 1/2 cup packed fresh flat-leafed parsley leaves
>> 3/4 cup dry white wine
>> 3 tablespoons unsalted butter
>>
>> Preheat oven to 425°F.
>>
>> Scrub mussels well and remove beards. Finely chop almonds and on a
>> baking sheet toast in middle of oven until golden, about 4 minutes.
>>
>> Mince garlic and chop parsley. In an ovenproof kettle at least 10
>> inches wide combine mussels, garlic, parsley, wine, and butter and
>> season with pepper. Roast mussels, uncovered, in middle of oven,
>> stirring once halfway through roasting, 15 minutes, or until mussels
>> have opened. Discard any unopened mussels. Add almonds, tossing to
>> combine.
>>
>> Serves 2 as a main course.
>>
>