Roasted Mussels with Brussels Sprouts and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it's elegant enough to impress guests yet comes together in under an hour. Mussels are naturally packed with protein and B12, making them as nutritious as they are delicious. What I love most is the simplicity: you're essentially roasting everything on one pan, letting the garlic butter sauce do all the heavy lifting. The brussels sprouts caramelize beautifully while the mussels steam in white wine, creating this incredible umami flavor that feels restaurant quality but costs a fraction of the price. Fresh thyme and lemon brighten it all up perfectly. Trust me, once you try this, it'll become your go to dish.
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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