Beer-Roasted Mussels with Almond-Garlic Butter
This recipe was adapted for fresh from Allagash Brewing Company and Fore Street restaurant.
Nutrition
Calories: 720 kcalCarbohydrates: 23 gProtein: 58 gFat: 42 gSaturated Fat: 17 gCholesterol: 190 mgSodium: 1390 mgFiber: 2 gSugar: 1 g
Ingredients
- 1/2 cup salted roasted almonds, chopped
- 8 Tbsp. unsalted butter softened
- 2 garlic cloves minced
- 1 shallot minced
- 2 Tbsp. chopped fresh parsley plus more for serving
- 1 tsp. lemon zest and 1 Tbsp. juice from 1 lemon plus wedges for serving
- 1 tsp. minced jalapeno
- Salt and pepper
- 4 lb. mussels scrubbed, rinsed, and debearded
- 1/2 cup wheat beer such as Allagash White
- Crusty bread toasted and buttered, for serving
Instructions
- 1. Heat oven to 450 degrees. Pulse almonds in a food processor until coarsely ground, about 5 pulses. Add butter, garlic, shallot, parsley, lemon zest and juice, jalapeno, and 1 teaspoon pepper to almonds and process until combined, about 10 seconds. Season butter mixture with salt to taste and reserve 2 tablespoons for serving.
- 2. Place mussels in a Dutch oven and pour in beer. Spoon remaining butter mixture over top and roast until all of the mussels have opened, 12 to 14 minutes, stirring the pot a few times throughout.
- 3. Using a slotted spoon, divide mussels into four bowls and ladle cooking liquid on top (discard any mussels that did not open). Dollop bowls evenly with reserved 2 tablespoons butter mixture, sprinkle with parsley, and serve with bread and lemon wedges.
- Source: Hannaford fresh Magazine, March - April 2018