Roasted Mussels with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes restaurant quality. Fresh mussels are incredibly affordable and packed with protein and omega 3 fatty acids that are wonderful for your heart. The cabbage adds a lovely sweetness when roasted, and it soaks up all those briny, garlicky flavors beautifully. What I love most is that everything cooks in one pan, which means minimal cleanup after dinner. Serve it with crusty bread to soak up every last drop of that amazing white wine sauce.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 1 headgreen cabbage(thinly sliced)
- 4 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 237 mldry white wine
- 118 mlvegetable broth
- 2 teaspoonsfresh thyme
- 1bay leaf
- 1shallot(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Rinse the mussels under cold water, discarding any with cracked shells or those that don't close when tapped.
Tip: Fresh mussels should smell like the ocean, not fishy. Discard any that smell off.
- 2
Heat 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the sliced shallot and cook for 2 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Add the sliced cabbage to the skillet along with the remaining 2 tablespoons of butter, salt, and pepper. Stir well to coat the cabbage evenly. Cook for 8-10 minutes, stirring occasionally, until the cabbage begins to soften and caramelize at the edges.
Tip: Caramelizing the cabbage adds natural sweetness and depth of flavor.
- 4
Pour in the white wine and vegetable broth, then add the thyme sprigs and bay leaf. Stir to combine and bring the mixture to a gentle simmer.
Tip: The wine will reduce slightly and add acidity to balance the richness of the mussels.
- 5
Arrange the cleaned mussels on top of the cabbage mixture, nestling them into the bed. Cover the skillet with a lid or aluminum foil.
Tip: Don't stir the mussels in—let them steam on top of the cabbage for even cooking.
- 6
Transfer the skillet to the preheated oven and roast for 10-12 minutes, until the mussels have opened. Remove from the oven and discard any mussels that didn't open.
Tip: Mussels open when they're done—this should happen within 8-12 minutes. Discard unopened ones as they may not be safe to eat.
- 7
Remove the bay leaf and thyme sprigs. Taste the broth and adjust seasoning with additional salt and pepper if needed.
Tip: The mussel liquid adds natural saltiness, so taste before adding more salt.
- 8
Garnish the dish generously with fresh chopped parsley and serve directly from the skillet with crusty bread on the side to soak up the flavorful broth.
Tip: Serve immediately while the mussels are still warm and the broth is hot.
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