Moules au Beurre d’Amande

Name: Moules au Beurre d’Amande (Mussels with Almond Butter)
Yield: Serves 2–4.
Cuisine: France
Ingredients: 2 slices onion; salt; 1 tablespoon finely chopped parsley; 70 g(2½ oz) butter, softened; a squeeze of lemon juice; a bay leaf; 70 g(2½ oz) whole blanched almonds; a few stalks of parsley; ½ wineglass dry white wine; 450 g(1 lb) mussels

Mussels with Almond Butter

Preparation info

Serves
2–4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Possibly the worst crime committed against a mussel is to overcook it; they should be meltingly tender. Here the almond butter provides all the sauce they need.

Ingredients

450 g(1 lb) mussels
½ wineglass dry white wine<

Europe
France
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Scrub the mussels under cold running water, knock off any small limpets and remove the beard of threads. Discard any mussels that do not close as you clean them and any that are unnaturally heavy – they may contain mud or sand. Drain the mussels in a colander.

Pour the wine and ½ wineglass w