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Allagash White Mussels with Compound Butter

allagash white and mussels

This beauty of a recipe was inspired by our restaurant friends over at Fore Street. Enjoy!

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 Allagash White

Preheat the oven to 450 degrees. 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 or skillet and add the Allagash White. 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. Serve with toasted, buttered bread.

Enjoy with an Allagash White.


allagash white and mussels

Same food, but closer. Mmmmmm…

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