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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 tvm2128_032107_roastedmusseels.jpg
Ingredients Ingredient Checklist 2 pounds fresh blue mussels, debearded and rinsed 1 1/2 ounces whole almonds, skin on 3 1/2 tablespoons unsalted butter 1 1/2 tablespoons finely minced shallots 2 cloves garlic, finely minced 6 tablespoons dry white wine, such as Sauvignon Blanc 1 tablespoon fresh lemon juice 1 1/2 tablespoons chopped fresh flat-leaf parsley 1/4 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh chervil leaves Coarse sea salt and freshly ground pepper Crusty bread, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 tvm2128_032107_roastedmusseels.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
tvm2128_032107_roastedmusseels.jpg
tvm2128_032107_roastedmusseels.jpg
Ingredients
Ingredients
- 2 pounds fresh blue mussels, debearded and rinsed 1 1/2 ounces whole almonds, skin on 3 1/2 tablespoons unsalted butter 1 1/2 tablespoons finely minced shallots 2 cloves garlic, finely minced 6 tablespoons dry white wine, such as Sauvignon Blanc 1 tablespoon fresh lemon juice 1 1/2 tablespoons chopped fresh flat-leaf parsley 1/4 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh chervil leaves Coarse sea salt and freshly ground pepper Crusty bread, for serving
Directions
Preheat oven to 400 degrees. Spread almonds in an even layer on a baking sheet. Transfer baking sheet to oven and roast until fragrant, about 5 minutes; let cool. Coarsely chop almonds by hand or pulse in a food processor.
Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat. Add 1 tablespoon butter and cook until melted. Add shallots and garlic, cooking until translucent, 2 to 3 minutes. Add wine and lemon juice, bring to a boil, and immediately remove from heat. Toss in herbs and almonds; season with salt and pepper.
Increase oven temperature to 450 degrees. Arrange mussels in the roasting pan in no more than two even layers. Cut remaining 2 1/2 tablespoons butter into pieces and place over mussels. Transfer to oven and roast, tossing mussels to coat, every 3 to 4 minutes, until mussels have opened and sauce is creamy. Serve immediately with bread for dipping.
Reviews
Add Rating & Review 12 Ratings 5 star values: 0 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 2
Reviews
Add Rating & Review 12 Ratings 5 star values: 0 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 2
Add Rating & Review
12 Ratings 5 star values: 0 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 2
12 Ratings 5 star values: 0 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 2
12 Ratings 5 star values: 0 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 2
5 star values: 0 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 2
All Reviews for Roasted Mussels
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Mussels
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
