3 to 4 pounds of clean mussels
8 blanched and toasted almonds
1/2 cup of white bread crust
1/2 cup of oil
1 tablespoon of wine vinegar
salt and pepper to taste
3 to 4 pounds of clean mussels
8 blanched and toasted almonds
1/2 cup of white bread crust
1/2 cup of oil
1 tablespoon of wine vinegar
salt and pepper to taste
Cook the mussels according to the instructions on the photo side
Remove the shell from each mussel and let them cool while preparing the sauce
Mash the almonds with a wooden pestle, add the bread crust, and mash again
Add the wine vinegar and, stirring constantly, add 1/2 cup of oil
When well mixed, season with salt and pepper to taste
Pour the sauce over the mussels and let them rest for 1 hour before refrigerating, so they become nicely chilled
If desired, you can also put all the sauce ingredients in a blender and blend well
Serve 4 to 6 servings.
