Moules Aux Amandes

Name: Moules Aux Amandes
Ingredients: 4 pounds mussels (2 kg); 1 clove garlic; 2 sprigs of parsley, chopped; 4 tablespoons butter, softened (50 g); 1/2 cup fresh white breadcrumbs (30 g); 2 or 3 tablespoons white wine; 3/4 cup ground almonds (or whole almonds, chopped fairly fine) (100 g); Salt, freshly ground pepper

8 ingredients

10 steps

Ingredients

4 pounds mussels (2 kg)
1 clove garlic
2 sprigs of parsley, chopped
4 tablespoons butter, softened (50 g)
1/2 cup fresh white breadcrumbs (30 g)
2 or 3 tablespoons white wine
3/4 cup ground almonds (or whole almonds, chopped fairly fine) (100 g)
Salt, freshly ground pepper

Directions

1

Make the stuffing:
2

Pound the garlic and parsley together, then add the softened butter.
3

Soak the bread-crumbs in the white wine until soft and squeeze them dry; add them to the garlic mixture.
4

Mix in the almonds and season, working everything together into a paste.
5

Preheat the oven to 425F.
6

Clean and scrape the mussels under running water.
7

Put them into a large saucepan with a lid and shake them over a brisk heat until they have opened.
8

Allow them to cool a little and then remove the top shells.
9

Arrange the mussels on a large dish or two smaller ones and put a little almond mixture onto each mussel.
10

Bake the mussels for 5 or 6 minutes.