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

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

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