Here's what you need to make roasted mussels:  2 lbs. fresh blue mussels, debearded and rinsed 2 oz. whole almonds 3 1/2 tbsp. unsalted butter 1 1/2 tbsp. minced shallots 2 minced garlic cloves 6 tbsp. dry white wine 1 tbsp. lemon juice 1 1/2 tbsp. chopped parsley 1/4 tsp. chopped thyme leaves 1 tbsp. chopped chervil leaves Sea salt to taste Pepper to taste Crusty bread for serving  Spread 2 oz. of whole almonds evenly on a baking sheet. Transfer the sheet to the oven and roast the almonds until they're fragrant, for about five minutes. Let them cool and them chop them by hand or use a food processor to chop them. Add 1 tbsp. of butter to the pan and cook until it's melted, for at least 30 seconds. Add 1 1/2 tbsp. of minced shallots and 2 minced garlic cloves to the butter and cook them until they're translucent, for 2-3 minutes. Add 6 tbsp. of dry white wine and 1 tbsp. of lemon juice to the pan and remove it from heat as soon as they boil. Add 1 1/2 tbsp. of chopped parsley, 1/4 tsp. of chopped thyme leaves, and 1 tbsp. chopped chervil leaves to the pan along with salt and pepper to taste.  Arrange 2 lbs. of fresh blue mussels that have been de-bearded and rinsed in no more than two even layers in the roasting pan. Cut the butter into several pieces to spread it out evenly over the mussels. Toss the mussels to coat every 3-4 minutes, until the mussels have opened up and the sauce is nice and creamy. Serve these roasted mussels immediately on their own or with some bread for dipping.

TL;DR in Vietnamese:
Chuẩn bị nguyên liệu. Làm nóng lò nướng ở 200ºC. Nướng hạt hạnh nhân. Xay nhuyễn hạnh nhân. Đặt chảo không dính lên bếp ở lửa vừa. Cho hành tím vào tỏi vào. Thêm rượu và nước chanh vào đun sôi. Thêm các loại thảo dược và hạnh nhân vào chảo. Tăng nhiệt độ trong lò lên 230ºC. Xếp vẹm vào khay nướng. Cho 2,5 thìa canh bơ còn lại lên vẹm.  Nướng vẹm đến khi vỏ mở ra. Thưởng thức.