Making the perfect Almond and White Wine Mussels should only take approximately 20 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Almond and White Wine Mussels recipe can feed your family for 4.
There are many different ways to make this Almond and White Wine Mussels recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Almond and White Wine Mussels recipe.
Almond and White Wine Mussels Popular Ingredients
- 1/2 cup almonds
- 3/4 cup packed fresh flat-leaf parsley leaves
- 1/2 teaspoon smoked sweet paprika
- 6 tablespoons (3/4 stick) unsalted butter
- 5 garlic cloves, thinly sliced
- Freshly ground black pepper
- 1 cup dry white wine
- 3 pounds mussels, rinsed
- [For Serving:] Crusty bread and lemon wedges
Steps for making Almond and White Wine Mussels
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast, checking frequently and stirring a few times, until fragrant and golden, 7 to 10 minutes. Let cool.
- Pulse the almonds, parsley and the paprika in a food processor until evenly chopped.
- Melt the butter in a large heavy pot over medium-high heat. Add the garlic and a few grinds of pepper and cook, stirring, until golden, about 3 minutes. Pour in the wine and bring to a boil. Add the mussels and cover the pot. Cook, shaking the pot occasionally, until the mussels have opened wide, 6 to 8 minutes. (Discard any unopened mussels.) Reserve 1/4 cup of the almond topping for garnish and sprinkle the remaining topping over the mussels and stir to combine.
- Divide the mussels among 4 serving bowls and sprinkle with the reserved almond topping. Serve with crusty bread and lemon wedges.
Popular Categories for this Recipe
- Mussel – Pteriomorphia (marine mussels)Palaeoheterodonta (freshwater mussels)Heterodonta (zebra mussels)Mussel (/ˈmʌsəl/) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.The word “mussel” is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.The common name “mussel” is also used for many freshwater bivalves, including the freshwater pearl mussels. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance.Freshwater zebra mussels and their relatives in the family Dreissenidae are not related to previously mentioned groups, even though they resemble many Mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. They are classified with the Heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as “clams”.
- Shellfish Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Almond and White Wine Mussels recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
