Mussels Stuffed with Garlic, Parmesan, Almonds, and Herbs
Mussels Stuffed with Garlic, Parmesan, Almonds, and Herbs
The little meaty morsels we know as mussels have a lot going for them. They’re cheap, sustainable, quick and easy to cook, and downright delicious! You are going to LOVE this recipe - a fantastic combination of sweet mussels steamed in white wine and baked to perfection with butter, almonds, cheese, garlic, herbs, and lemon. You’ll feel like you’ve been given a gift from Poseidon and your guests will bow down to you and crown you Amphitrite, goddess of the sea because these are truly fan-freaking-tastic!!!!
Prep time: 30 minutes
Cook time: 15
Serves 6
For the Stuffing:
8 tablespoons butter, room temperature
1 ½ cup finely ground almonds
⅓ cup grated Parmesan cheese
2 large shallots, minced
3 garlic cloves, minced
3 teaspoons herbes de Provence
⅓ cup chopped parsley, plus more for garnish
1 lemon, zested and juiced
kosher salt and freshly ground pepper, to taste
For the Mussels:
4 pounds of mussels, debearded, scrubbed, and rinsed
1 ½ cups dry white wine
Instructions:
Make the stuffing by combining all of the ingredients in a bowl. Set aside.
Preheat the oven 450℉
Bring the wine to a boil in a large pot, then add the mussels. Cover and cook over high heat until they just open, 3-5 minutes. Transfer to a bowl with a slotted spoon, reserving the cooking liquid, and discarding any unopened mussels.
Remove one half shell from each mussel, and arrange them mussel side up on a large baking sheet.
Pour the reserved cooking liquid in a ramekin, leaving behind any grit, and spoon on top of the mussels. Put a spoonful of flavored butter on top of each mussel and season again with salt and pepper. Place the mussels in the oven and bake for 5-10 minutes, or until golden brown. Serve immediately with a glass of crisp white wine.