Grilled Mussels with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Grilled mussels with parsnip puree and crispy sage is elegant enough for dinner guests yet simple enough for a weeknight meal. The creamy parsnip base adds natural sweetness and is packed with fiber, while the briny mussels provide lean protein and omega 3 fatty acids. What I love most is that it requires just one pot and a grill, making cleanup easy. The crispy sage leaves add a wonderful aromatic punch that brings all the flavors together beautifully.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgparsnips(peeled and chopped into 1-inch pieces)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 12fresh sage leaves
- 237 mlvegetable broth
- 3 tablespoonsbutter
- 118 mldry white wine
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Heat the oven to 400°F. Toss parsnip pieces with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Tip: Roasting the parsnips brings out their natural sweetness and makes them easier to blend.
- 2
While parsnips roast, heat 2 tablespoons olive oil in a small skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add sage leaves and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and set aside on paper towels.
Tip: Watch the sage carefully to prevent burning; it should be golden and brittle.
- 3
When parsnips are tender, transfer them to a blender with the garlic-infused oil from the sage pan, butter, vegetable broth, and remaining minced garlic. Blend until smooth and creamy. Season with salt, pepper, and lemon zest. Keep warm.
Tip: For an extra luxurious texture, pass the puree through a fine sieve.
- 4
Preheat a grill or grill pan to high heat. Pat the cleaned mussels dry with paper towels. Brush them lightly with remaining olive oil.
Tip: Dry mussels will char better and won't steam instead of grill.
- 5
Place mussels directly on the grill grates, flat side down. Grill for 2-3 minutes until they begin to open and char slightly.
Tip: Discard any mussels that don't open after cooking.
- 6
Flip mussels and grill the other side for 1-2 minutes. Add 2 minced garlic cloves and the white wine to the grill pan (or a cast iron skillet placed on the grill). Cook until liquid slightly reduces, about 2 minutes.
Tip: The wine will create a flavorful steam that cooks the mussels through.
- 7
Spoon the warm parsnip puree onto serving plates. Arrange grilled mussels on top and pour the wine-garlic reduction over them. Scatter crispy sage leaves and fresh lemon zest over each serving.
Tip: Serve immediately while everything is hot for the best flavor and texture.
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