Roasted Mussels with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent mussels paired with tender bamboo shoots, roasted until caramelized and finished with a savory garlic-ginger glaze. A restaurant-quality seafood dish that's simple yet elegant.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 355 mlcanned bamboo shoots(drained and halved lengthwise)
- 6garlic cloves(minced)
- 2 tbspfresh ginger(grated)
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 3 tbspsesame oil
- 118 mlwhite wine(dry)
- 4scallions(sliced into 2-inch pieces)
- ½ tspred chili flakes
- 1 tbspsesame seeds(for garnish)
- 59 mlcilantro leaves(fresh)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cleaned mussels dry with paper towels and set aside.
Tip: Discard any mussels that are already open or have cracked shells before cooking.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red chili flakes to create the glaze.
Tip: Taste the glaze and adjust seasoning to your preference before using.
- 3
Spread the drained bamboo shoots on a large roasting pan and drizzle with half of the prepared glaze. Toss to coat evenly.
Tip: Use a rimmed baking sheet to prevent any liquid from spilling in the oven.
- 4
Roast the bamboo shoots in the oven for 8 minutes until they start to caramelize at the edges.
Tip: Keep the oven door closed to maintain consistent temperature.
- 5
Remove the pan from the oven and add the mussels to the bamboo shoots, spreading them in a single layer. Pour the white wine and remaining glaze over everything.
Tip: Arrange mussels so they're not overcrowded for even cooking.
- 6
Return to the oven and roast for 12-15 minutes until all the mussels have opened. Discard any that remain closed.
Tip: The mussels are done when their shells have fully opened and the meat is tender.
- 7
Remove from oven and immediately sprinkle with sliced scallions, sesame seeds, and fresh cilantro.
Tip: Work quickly so the heat helps slightly wilt the cilantro.
- 8
Transfer to a serving platter and drizzle any pan juices over the top. Serve immediately while still hot.
Tip: Provide small bowls for empty shells and have napkins readily available.
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