Amoroso Mussels with Almonds

This recipe for mussels uses Spanish Amoroso sherry, a change from white wine, and produces a real depth of flavour to the shellfish. Almonds are also scattered over the mussels whilst steaming. The mussels are then served in bowls and garnished with parsley.

Serves 4

1.5kg (3lb 4oz) fresh mussels
3 garlic cloves, thinly sliced
50g (2 oz) butter
75ml (5 tbs) Amoroso sherry
Juice of half a lemon
30g (1-2 oz) toasted almonds, crushed
Parsley

Method:

Melt the butter in a large deep pan. Cook the garlic for 2 minutes.

Tip your cleaned mussels into the pan, add the sherry and almonds and squeeze over the lemon juice.

Using a wooden spoon, stir the mussels well to mix in the ingredients.

Steam for 4 to 5 minutes until mussels have opened.

Spoon the mussels into bowls adding a tablespoon or two of the mussel liquid from the pan.

Garnish with chopped parsley and serve.

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