Moules Aux Amandes Recipe

Moules Aux Amandes Recipe

  • 4 pounds mussels (2 kg)
  • 1 clove garlic
  • 2 sprigs of parsley, chopped
  • 4 tablespoons butter, softened (50 g)
  • ½ cup fresh white breadcrumbs (30 g)
  • 2 or 3 tablespoons white wine
  • ¾ cup ground almonds (or whole almonds, chopped fairly fine) (100 g)
  • Salt, freshly ground pepper
  1. Make the stuffing:
  2. Pound the garlic and parsley together, then add the softened butter. Soak the bread-crumbs in the white wine until soft and squeeze them dry; add them to the garlic mixture. Mix in the almonds and season, working everything together into a paste.
  3. Preheat the oven to 425°F. Clean and scrape the mussels under running water. Put them into a large saucepan with a lid and shake them over a brisk heat until they have opened. Allow them to cool a little and then remove the top shells. Arrange the mussels on a large dish or two smaller ones and put a little almond mixture onto each mussel. Bake the mussels for 5 or 6 minutes.