This light and simple dish from Jim Solomon takes a classic seafood preparation and jazzes it up with the unexpected addition of toasted almonds. Note that this recipe makes more garlic butter than you’ll need to make the mussels, though you can always use the rest to brush on corn on the cob, make quick pan sauces or just smear on grilled bread. In fact, Solomon suggests serving this dish with a few slices of grilled sourdough bread brushed with the aforementioned butter.
- 1 pound butter
- 3 tablespoons garlic, roughly chopped
- 1 pound mussels, de-bearded
- 2 tablespoons garlic butter
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh squeezed lemon juice
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced almonds, toasted
- 1/4 cup scallions, sliced
- In a medium saucepan melt 1 stick (1/4 pound) of the butter and add the garlic. Cook for about a minute while the garlic softens.
- Cut the remaining 3 sticks of butter into chunks and add to the garlic and melted butter. Immediately remove the mixure from the flame and transfer everything into a mixer fitted with the paddle attachment.
- Blend the ingredients until thoroughly combined, remove and refrigerate until ready to use.
- Heat a pan over medium-low heat. Add the mussels and garlic butter and cook for one to two minutes as the butter melts.
- Add the white wine, salt and pepper, lemon juice, cherry tomatoes and toasted almonds.
- Cook just until the mussels open, but no longer as over boiling shrinks the meat. Discard any unopened mussels.
- Pour the mussels into a bowl and top with the scallions. Serve with grilled bread for dipping into the sauce.