This recipe for roasted mussels, courtesy of Sam Hayward of Fore Street, brings the delicious taste of the sea to any meal.
- 2 pounds fresh blue mussels, debearded and rinsed
- 1 1/2 ounces whole almonds, skin on
- 3 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons finely minced shallots
- 2 cloves garlic, finely minced
- 6 tablespoons dry white wine, such as Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chervil leaves
- Coarse sea salt and freshly ground pepper
- Crusty bread, for serving
Preheat oven to 400 degrees. Spread almonds in an even layer on a baking sheet. Transfer baking sheet to oven and roast until fragrant, about 5 minutes; let cool. Coarsely chop almonds by hand or pulse in a food processor.
Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat. Add 1 tablespoon butter and cook until melted. Add shallots and garlic, cooking until translucent, 2 to 3 minutes. Add wine and lemon juice, bring to a boil, and immediately remove from heat. Toss in herbs and almonds; season with salt and pepper.
Increase oven temperature to 450 degrees. Arrange mussels in the roasting pan in no more than two even layers. Cut remaining 2 1/2 tablespoons butter into pieces and place over mussels. Transfer to oven and roast, tossing mussels to coat, every 3 to 4 minutes, until mussels have opened and sauce is creamy. Serve immediately with bread for dipping.