Moules Aux Amandes

• 4 pounds mussels (2 kg)
• 1 clove garlic
• 2 sprigs of parsley, chopped
• 4 tablespoons butter, softened (50 g)
• 1/2 cup fresh white breadcrumbs (30 g)
• 2 or 3 tablespoons white wine
• 3/4 cup ground almonds (or whole almonds, chopped fairly fine) (100 g)
• Salt, freshly ground pepper

1. Make the stuffing:
2. Pound the garlic and parsley together, then add the softened butter.
3. Soak the bread-crumbs in the white wine until soft and squeeze them dry; add them to the garlic mixture.
4. Mix in the almonds and season, working everything together into a paste.
5. Preheat the oven to 425F.
6. Clean and scrape the mussels under running water.
7. Put them into a large saucepan with a lid and shake them over a brisk heat until they have opened.
8. Allow them to cool a little and then remove the top shells.
9. Arrange the mussels on a large dish or two smaller ones and put a little almond mixture onto each mussel.
10. Bake the mussels for 5 or 6 minutes.

mussels, clove garlic, parsley, butter, fresh white breadcrumbs, white wine, ground almonds, salt

Taken from www.cookstr.com/recipes/moules-aux-amandes (may not work)