Makes 12 servings
Almond Breadcrumb Stuffing:
Makes 2 1/4 cups
3 ounces butter, softened
3 cloves minced garlic
1/2 ounce chopped fresh parsley leaves
3 ounces dried breadcrumbs
3 1/2 ounces dry white wine
1/2 pound natural sliced almonds, toasted, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
6 pounds mussels, beards removed, washed (about 180 mussels)
3/4 cup lemon juice
Almond Breadcrumb Stuffing:
In bowl, combine butter, garlic and parsley; set aside. Sprinkle breadcrumbs with wine; mix into the butter mixture until well combined. Stir in almonds until well mixed. Season with salt and pepper; set aside.
Mussels:
Arrange mussels in rondo. Cover; cook over medium heat 3 to 5 minutes or until mussel shells pop open, shaking pan occasionally. As mussels cook, remove from pan and cool. Discard any shellfish that do not open. Remove mussels from their shells; returning each mussel onto shell half. Cover; chill until service.
Heat oven to 425 degrees F.
For each serving, to order:
Arrange 15 mussels on baking sheet. Spoon 1/2 teaspoon Almond Breadcrumb Stuffing onto each mussel. Bake 5 to 6 minutes or until hot. Plate and drizzle with 1 tablespoon lemon juice.
Recipe by Chef Loretta Keller, Bizou Restaurant, San Francisco, CA