Roasted Mussels and Potatoes with Almond and Garlic
- 1 kg mussels
- ¼ cup natural whole almonds
- 4 garlic cloves
- ½ cup packed Italian parsley leaves
- ¾ cup dry white wine
- 3 tablespoons butter
- 4 large baking potatoes
- 6 tablespoons extra-virgin olive oil
- ½ tablespoon flaked salt
Preheat oven to 220C.
Scrub mussels well and remove beards. Finely chop almonds and on a baking sheet toast in middle of oven until golden, about 4 minutes.
Halve potatoes lengthwise then cut into big chunks coat with 2 tablespoons oil and sprinkle with all of salt. Arrange in 1 layer in a large shallow baking dish and roast in middle of oven, turning over once halfway through roasting, until golden brown and tender, 30 to 40 minutes total.
Mince garlic and chop parsley. In an ovenproof casserole at least 24cm wide combine mussels, garlic, parsley, wine, and butter and season with pepper. Add mussels to the oven, uncovered, 20 minutes after the potatoes, stirring once halfway through roasting, 15 minutes, or until mussels have opened. Discard any unopened mussels. Add almonds, tossing to combine.Pour over potatoes and garnish with parsley