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Mussels Roasted In Almond-Garlic Butter


  • 1/2 cup salted roasted almonds – chopped
  • 1 stick unsalted butter – softened
  • 2 cloves garlic – minced
  • 1 medium shallot – minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon minced jalapeno
  • 1 teaspoon freshly ground pepper
  • Salt
  • 4 pounds mussels — scrubbed and de-bearded
  • 1/2 cup dry white wine


Preheat the oven to 450 degrees. 

In a food processor, coarsely grind the almonds. Add the butter, garlic, shallot, parsley, lemon juice, lemon zest, jalapeno and pepper; process until blended. Season the almond-garlic butter with salt. 

Put the mussels in a large roasting pan and add the wine. 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 hot, crusty bread

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