Nutty Mussels

Name: Nutty Mussels
Ingredients: 3 tablespoons extra-virgin olive oil; 2 garlic cloves; 2 tablespoons fresh lemon juice; 3 pounds mussels, scrubbed and debearded; 1/3 cup chopped hazelnuts, toasted; 1 tablespoon minced fresh rosemary; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

8 ingredients

1 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 garlic cloves
2 tablespoons fresh lemon juice
3 pounds mussels, scrubbed and debearded
1/3 cup chopped hazelnuts, toasted
1 tablespoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

Heat a wok or large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic; stir-fry 2 minutes or until just golden. Carefully add lemon juice and mussels to pan; cook 4 minutes or until shells open, stirring constantly. Remove mussels from pan using a slotted spoon; keep warm. Discard any unopened shells. Cook pan juices 3 minutes or until reduced to 1 tablespoon; stir in nuts. Return mussels to pan; cook 2 minutes or until thoroughly heated, stirring to combine. Remove from heat; sprinkle with rosemary, salt, and pepper, tossing gently to combine. Divide mussel mixture evenly among 4 bowls; serve immediately.