We’ve outlined all the ingredients and directions for you to make the perfect Almond and White Wine Mussels. This dish qualifies as a Easy level recipe. It should take you about 20 min to make this recipe. The Almond and White Wine Mussels recipe should make enough food for 4.
You can add your own personal twist to this Almond and White Wine Mussels recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almond and White Wine Mussels recipe.
Ingredients for Almond and White Wine Mussels
- 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
Directions for 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Almond and White Wine Mussels recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in 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
