1. Heat a wok or large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic; stir-fry 2 minutes or until just golden. Carefully add lemon juice and mussels to pan; cook 4 minutes or until shells open, stirring constantly. Remove mussels from pan using a slotted spoon; keep warm. Discard any unopened shells. Cook pan juices 3 minutes or until reduced to 1 tablespoon; stir in nuts. Return mussels to pan; cook 2 minutes or until thoroughly heated, stirring to combine. Remove from heat; sprinkle with rosemary, salt, and pepper, tossing gently to combine. Divide mussel mixture evenly among 4 bowls; serve immediately.