Mussels with Garlic, Almonds and Parsley

Name: Mussels with Garlic, Almonds and Parsley
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 slices white bread, crusts removed, crumbed and toasted until golden; 2 tablespoons chopped fresh parsley; 1 large garlic clove, crushed; 250 g (9 oz) unsalted butter, softened; 600 ml (1 pint) Fish Stock; 50 g (2 oz) nibbed almonds, lightly toasted; 1 kg (2¼ lb) mussels, scrubbed and bearded (see previous recipe); 2 celery sticks, chopped; 6 shallots, finely chopped; 1 carrot, chopped; ½ onion, chopped; 1 sprig of fresh thyme; 1 garlic clove, crushed; 15 g (½ oz) unsalted butter; 1 small leek, chopped; 1 bay leaf; ½ bottle dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is usually served as a starter, but it also makes a great main course.

Ingredients

For the Butter

6 shallots, finely chopped
1 large garlic clove, crushed
250 g (9

Europe
United Kingdom
Starter
Pescatarian

Method

Sweat the chopped shallots and garlic in 1 tablespoon of the butter until translucent, then leave to cool. Mix them with most of the remaining butter and keep aside for later.

To start the mussel liquor, sweat the chopped onion, carrot, celery and leek in the butter with the garlic, bay leaf