4 dozen mussels -- cleaned
8 toasted almonds -- peeled
1/2 slice white bread -- white part only
1/2 cup olive oil
1 tablespoon wine vinegar
salt and white pepper -- to taste

Cook mussels in a saucepan over moderate flame until all the mussels open. A wide-bottomed pan is preferable because it distributes the heat more evenly. Shake pan continuously until mussels have released enough juice to prevent burning of the pan. As soon as all of them have opened, remove them; longer cooking will toughen them. A few minutes should suffice. If one or two stubbornly refuse to open, discard them as suspect. Remove one shell from each and allow mussels to cool while you prepare the sauce.

Crush the almonds in a mortar, add bread and pound it, then add vinegar, and, gradually, while stirring, the 1/2 cup olive oil. When it is mixed, season with salt and pepper to taste (some like this sauce very peppery). Pour sauce over mussels and allow dish to sit for about an hour before putting it in refrigerator to chill.

If you have an electric blender, put all ingredients of the sauce in it at once and mix until blended.