Skip to main content

Bake & Roast

Beer-Roasted Mussels with Almond-Garlic Butter
This recipe was adapted for fresh from Allagash Brewing Company and Fore Street restaurant.
1/2 cup salted, roasted almonds, chopped
8 Tbsp. unsalted butter, softened
2 garlic cloves, minced
1 shallot, minced
2 Tbsp. chopped fresh parsley, plus more for serving
1 tsp. lemon zest and 1 Tbsp. juice from 1 lemon, plus wedges for serving
1 tsp. minced jalapeno
Salt and pepper
4 lb. mussels, scrubbed, rinsed, and debearded
1/2 cup wheat beer, such as Allagash White
Crusty bread, toasted and buttered, for serving
+ Add to Shopping List
Beer-Roasted Mussels with Almond-Garlic Butter

Beer-Roasted Mussels with Almond-Garlic Butter

Beer-Roasted Mussels with Almond-Garlic Butter
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:15 minutes
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