Mussels with Almonds & White Wine
Restaurant: Cava, Galway
Address: 1 Middle Street Mews,Middle Street, Galway
Telephone Number for Bookings: (+353) 91 539 884
Email: food@cavarestaurant.ie
Twitter:@cavagalway
Twitter: @MisterEatGalway
Facebook: www.facebook.com/CavaTapasBar
Website: http://www.cavarestaurant.ie
Chef: JP and Drigín
Preparation time: 30 Minutes
Cooking time: 10-15 minutes
List of Ingredients: Seafood
Method:
Ingredients (Serves 4)
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200g almonds
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1 tsp cumin
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1 tsp cinnamon
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1kg mussels
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50ml olive oil
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50g butter
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2 shallots, finely chopped
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2 garlic cloves, finely chopped
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150ml Manzanilla sherry
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Handful of fresh parsley or lovage, finely chopped
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Fine sea salt
Method
1. Wash and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don’t close, discard them.
2. Put the almonds, cumin, cinnamon, a pinch of sea salt and some olive oil into a roasting tray and roast for 10 mins in a 200°C oven. They should acquire a nice toasted aroma. Mix the spices over the almonds and allow to cool.
3. Heat the remaining olive oil and butter in a large frying pan. Add the shallots and garlic and cook for 1-2 minute on a medium heat. Do not let the butter burn. Bring it the point of slight caramelization. You should get a sweet nutty smell from the foaming butter.
4. Add the mussels, the sherry and a little of the sea salt. Cover the pan with a lid and cook the mussels for about 4 minutes. Give the pan a shake from time to time. The mussels are cooked when they’ve all opened up. Be sure to discard any that don’t open. But don’t let them over cook. Once the mussel has opened slightly, it’s cooked. You don’t need to leave them on longer than necessary because they will only become overcooked and rubbery.
5. Add the almonds and the parsley into the pan and cook for a further minute, tossing all the time, ensuring that the beautiful butter and sherry sauce flows into the mussel meat. Season to taste with the sea salt.
6. Spoon the mussels into four warm serving bowls. Pour over the cooking liquid and serve with some crusty rye bread.
