1. Heat oven to 450 degrees. Pulse almonds in a food processor until coarsely ground, about 5 pulses. Add butter, garlic, shallot, parsley, lemon zest and juice, jalapeno, and 1 teaspoon pepper to almonds and process until combined, about 10 seconds. Season butter mixture with salt to taste and reserve 2 tablespoons for serving.

2. Place mussels in a Dutch oven and pour in beer. Spoon remaining butter mixture over top and roast until all of the mussels have opened, 12 to 14 minutes, stirring the pot a few times throughout.

3. Using a slotted spoon, divide mussels into four bowls and ladle cooking liquid on top (discard any mussels that did not open). Dollop bowls evenly with reserved 2 tablespoons butter mixture, sprinkle with parsley, and serve with bread and lemon wedges.

Source: Hannaford fresh Magazine, March - April 2018