Baked Mussels with Almonds

1 clove of garlic, finely chopped
1 teaspoon finely chopped parseley
6 tablespoons butter, softened
1 cup white wine
1 /4 cup breadcrumbs
1 scant cup almonds, toasted and finely chopped
salt and freshly ground pepper
2 pounds of mussels
juice of 1 /2 lemon

In a bowl, work the garlic and parsley into the softened butter until thoroughly mixed. In a second bowl, sprinkle 2 tablespoons of the wine over the bread-crumbs.

Add the moistened breadcrumbs to the butter and mix well. Mix in the almonds. Season with salt and pepper to taste. Set aside at room temperature.

Preheat the oven to 425 degrees.

Clean the mussels by scrubbing them under cold running water and pulling off their beards. Place the mussels in a large pan with the remaining wine. Put the pan on high heat, covered, shaking periodically, and cook just until the mussels open (about five to eight minutes). Remove the opened mussels from the heat and allow them to cool. Discard any that fail to open.

While the mussels cool, bring the cooking liquid to a hard boil and reduce by half. Allow the liquid to cool. Stir the cooled liquid into the almond mixture. Remove the mussels from their shells. Arrange half the shells in a large baking dish and place a mussel in each shell. Sprinkle some of the almond mixture onto each mussel. Bake the mussels in the preheated oven for 5 or 6 minutes, just until the almond mixture is golden and hot.

Remove the dish from the oven, sprinkle the lemon juice over the mussels, and
serve immediately.

Serves 4

Recipe by Chef Loretta Keller
Bizou Restaurant/Bar