Roasted Mussels with Carrot and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Tender mussels roasted with sweet roasted carrots, fragrant garlic, white wine, and herb butter create an elegant yet simple seafood dish that's bursting with briny, buttery flavors.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 4 mediumcarrots(cut into thin batons)
- 6 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 237 mldry white wine
- 2shallots(thinly sliced)
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme
- 1lemon(zest and juice)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the carrot batons with 1 tablespoon olive oil, a pinch of salt, and pepper, then spread them on a baking sheet and roast for 12 minutes until they begin to soften and caramelize at the edges.
Tip: Cut carrots uniformly so they cook evenly.
- 2
While carrots roast, melt 2 tablespoons butter with the remaining olive oil in a large ovenproof skillet over medium heat. Add the sliced shallots and cook for 3 minutes until softened, then stir in the minced garlic and thyme, cooking for another minute until fragrant.
Tip: Use a skillet that can safely go in the oven for seamless cooking.
- 3
Pour the white wine into the skillet and bring to a simmer, scraping up any flavorful bits from the bottom. Let it reduce slightly for 2 minutes.
Tip: The wine deglazes the pan and adds acidity to balance the richness.
- 4
Remove the partially roasted carrots from the oven and add them to the skillet with the wine mixture. Distribute them evenly around the pan.
Tip: The carrots will continue cooking in the oven and absorb the wine flavors.
- 5
Arrange the cleaned mussels on top of the carrot mixture, nestling them in so some rest on the vegetables. Dot the remaining 4 tablespoons of butter over the mussels and sprinkle with lemon zest, salt, and pepper.
Tip: Discard any mussels that don't close when tapped before cooking.
- 6
Transfer the entire skillet to the preheated oven and roast for 10-12 minutes until the mussels have opened and the liquid is gently simmering. Discard any mussels that failed to open.
Tip: The mussels are done as soon as they open; overcooking makes them tough and rubbery.
- 7
Remove from the oven and drizzle with fresh lemon juice. Scatter the chopped parsley over the top and gently toss everything together to combine the flavors.
Tip: Reserve some cooking liquid to serve with the mussels for dipping bread.
- 8
Divide the mussels, carrots, and broth among four shallow bowls and serve immediately while piping hot with crusty bread for soaking up the sauce.
Tip: Serve with additional lemon wedges on the side for guests to customize their portion.
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