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.
Same food, but closer. Mmmmmm…