Roasted Mussels with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't have much time. Roasted mussels with beetroot comes together in under an hour, and the combination of briny seafood with earthy, sweet beets is absolutely magical. Beetroots are packed with natural nitrates that support healthy blood flow, making this as nutritious as it is delicious. The beauty of this recipe is its simplicity: just toss everything in a pan, let the oven do the work, and you've got an impressive dinner that feels restaurant quality without the fuss or expense. Fresh mussels are incredibly affordable and cook quickly, so you get maximum flavor for minimal effort.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 3 mediumbeetroots(peeled and cut into wedges)
- 473 mlbeet greens(chopped)
- 3shallots(thinly sliced)
- 4 sprigsfresh thyme
- 177 mlwhite wine(dry)
- 118 mlsour cream
- 2 tablespoonsprepared horseradish
- 3 tablespoonsolive oil(divided)
- 4 clovesgarlic(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-22 minutes until caramelized and tender.
Tip: Cut beetroots evenly so they roast at the same rate.
- 2
While beetroots roast, whisk together the sour cream, horseradish, lemon zest, and a pinch of salt in a small bowl to create the horseradish cream. Set aside.
Tip: Make this sauce ahead to save time during final assembly.
- 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced shallots and sauté for 3-4 minutes until softened and fragrant.
Tip: Don't let shallots brown; they should become translucent and sweet.
- 4
Add minced garlic and fresh thyme sprigs to the skillet, cooking for another 30 seconds until aromatic.
Tip: Keep the heat high to prevent garlic from burning.
- 5
Pour in the white wine and increase heat to high, allowing it to reduce by half, approximately 3-4 minutes.
Tip: The alcohol will cook off, leaving behind a rich, savory base.
- 6
Add the cleaned mussels to the skillet with the wine reduction, cover with a lid, and steam for 5-7 minutes until the shells open completely, shaking the pan occasionally.
Tip: Discard any mussels that don't open after cooking.
- 7
Remove from heat and stir in the chopped beet greens, allowing them to wilt slightly from the residual heat, about 1-2 minutes.
Tip: The beet greens add earthiness and nutrients to the dish.
- 8
Divide the roasted beetroots among four bowls, top with the mussels and braising liquid, then drizzle each serving with a generous spoonful of horseradish cream and finish with lemon juice.
Tip: Serve immediately while the mussels are still warm and the horseradish cream is cold for a beautiful contrast.
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