Roasted Mussels with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Fresh mussels are surprisingly affordable and packed with protein and omega 3 fatty acids, making this feel like a restaurant quality meal that's actually good for you. The broccoli roasts alongside the mussels, soaking up all those incredible garlicky, lemony flavors, while the white wine creates the most amazing sauce. It's elegant enough to impress guests but honestly so simple that you'll find yourself making it again and again.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgbroccoli florets(cut into bite-sized pieces)
- 6garlic cloves(minced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- ½ teaspoonred pepper flakes
- 59 mlfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While heating, inspect the mussels and discard any with cracked shells or those that remain open after tapping.
Tip: Fresh mussels should smell like the ocean, not fishy. Any that don't pass the tap test should be discarded.
- 2
Spread the broccoli florets evenly across a large roasting pan. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and half of the minced garlic. Toss well to coat.
Tip: Cut broccoli pieces to similar size so they roast evenly.
- 3
Roast the broccoli in the preheated oven for 10 minutes until it just begins to soften and the edges start to brown.
Tip: Don't fully cook the broccoli yet—it will continue cooking when the mussels are added.
- 4
While broccoli roasts, combine the white wine, remaining 2 tablespoons olive oil, remaining garlic, red pepper flakes, thyme, lemon juice, and butter in a small saucepan. Warm over medium heat for 2-3 minutes, stirring occasionally.
Tip: This aromatic liquid will steam the mussels open and infuse them with flavor.
- 5
Remove the roasting pan from the oven and scatter the prepared mussels evenly among the broccoli florets.
Tip: Arrange mussels so they're not stacked on top of each other for even cooking.
- 6
Pour the warm wine mixture evenly over the mussels and broccoli. Return to the oven and roast for 12-15 minutes until all mussel shells have opened.
Tip: Discard any mussels that don't open after cooking—they may not be fresh.
- 7
Remove from the oven and immediately sprinkle fresh parsley over the top. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: The fresh parsley adds brightness and a pop of color to the finished dish.
- 8
Transfer to serving bowls or a large platter and pour the pan juices over everything. Serve immediately with crusty bread to soak up the delicious broth.
Tip: This dish is best served hot right out of the oven for optimal mussel texture.
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