Mussels with almonds and white wine

• porsi: Serves 6

Bahan-bahan

1 kg mussels

200g blanched almonds

1 tsp cumin

1 tsp cinnamon

Sea salt

50mI olive oil

50g butter

2 shallots, finely chopped

2 garlic cloves, crushed

150ml white wine

A handful Of fresh parsley or lovage, finely chopped

To serve:

Crusty rye bread

Petunjuk

1 Wash and de-beard the mussels. If any mussels are open, tap them lightly on a hard surface. If they don't close, discard them.

2 Preheat the oven to 200C/180C fan/gas mark 6. Combine the almonds, cumin, cinnamon, a pinch of sea salt and some oil on a roasting tray. Use clean hands to mix the almonds and spices until coated. Roast for 10 minutes until fragrant. Leave to cool.

3 Heat the butter and remaining oil in a large frying pan over a medium heat. Add the shallots and garlic and cook for 1-2 minutes until the onions are slightly brotvn. The butter should be foaming and have a sweet, nutty aroma.

4 Add the mussels, wine and another pinch of sea salt. Cover the pan with a lid and cook the mussels for about four minutes until they have just opened, giving the pan a shake from time to time. The mussels are cooked when they are all opened; be sure to discard any that don't open.

5 Add the almonds and parsley to the pan and cook for another minute, tossing to combine with the pan juices. Season with salt and spoon into four warm serving boøv'ls. Pour over the cooking liquid and serve with crusty rye bread.

Catatan

Restaurant.• Cava Bodega, Galway