Roasted Mussels with Brussels Sprouts and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Tender mussels roasted until they open, nestled among crispy caramelized Brussels sprouts with a rich garlic butter sauce. A restaurant-quality dish that's surprisingly simple to prepare at home.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgbrussels sprouts(trimmed and halved)
- 6 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 237 mldry white wine
- 2shallots(thinly sliced)
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the Brussels sprouts dry with paper towels and toss them with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Tip: Dry Brussels sprouts crisp up better during roasting rather than steaming.
- 2
Place the Brussels sprouts in the oven for 15 minutes until they begin to turn golden brown and develop caramelized edges.
Tip: Stir them halfway through for even cooking.
- 3
Meanwhile, melt 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the sliced shallots and sauté for 3 minutes until softened.
Tip: Use an oven-safe skillet so you can transfer it directly to the oven.
- 4
Add the minced garlic and fresh thyme to the skillet, stirring constantly for 1 minute until fragrant. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Tip: The wine reduces and concentrates its flavor beautifully.
- 5
Arrange the cleaned mussels in the skillet with the garlic-wine mixture. Dot the top with the remaining 4 tablespoons of butter cut into small pieces.
Tip: Discard any mussels with cracked shells before cooking.
- 6
Remove the Brussels sprouts from the oven and scatter them around the mussels in the skillet. Transfer the entire skillet to the oven.
Tip: The combined roasting finishes everything at once.
- 7
Roast for 8-10 minutes until the mussels have opened and the butter is melted and fragrant. Discard any mussels that remain closed.
Tip: Check after 8 minutes to avoid overcooking the mussels.
- 8
Remove from the oven and garnish with fresh chopped parsley. Serve immediately with lemon wedges on the side for brightness.
Tip: A squeeze of fresh lemon juice enhances both the mussels and Brussels sprouts.
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