- 4 pounds mussels (2 kg)
- 1 clove garlic
- 2 sprigs of parsley, chopped
- 4 tablespoons butter, softened (50 g)
- ½ cup fresh white breadcrumbs (30 g)
- 2 or 3 tablespoons white wine
- ¾ cup ground almonds (or whole almonds, chopped fairly fine) (100 g)
- Salt, freshly ground pepper
- Make the stuffing:
- Pound the garlic and parsley together, then add the softened butter. Soak the bread-crumbs in the white wine until soft and squeeze them dry; add them to the garlic mixture. Mix in the almonds and season, working everything together into a paste.
- Preheat the oven to 425°F. Clean and scrape the mussels under running water. Put them into a large saucepan with a lid and shake them over a brisk heat until they have opened. Allow them to cool a little and then remove the top shells. Arrange the mussels on a large dish or two smaller ones and put a little almond mixture onto each mussel. Bake the mussels for 5 or 6 minutes.