Can be prepared a little bit in advance, bake at the last moment.
Brush and clean the mussels thoroughly under running water, discarding damaged mussels.
Put water in a large frying pan. Add the mussels and let them bubble up with the lid closed. As soon as the mussels open (from boiling point a good 1 minute), remove them. Remove one half of the shells from each mussel. Place the other half with the mussel meat in a baking dish or on a baking tray.
Break up the bread crumbs and drizzle with the white wine.
Peel the garlic clove and chop it with the parsley. Chop the almonds as well. Add to the bread form. Add the softened butter. Blend everything with a fork to a paste. Season with salt and pepper.
Form a little bit of almond filling on each mussel.
Meanwhile, bake the mussels in the oven heated to 250 degrees on the middle shelf for eight minutes.
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