Roasted Mussels with Cassava Crisps and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite ways to impress guests without spending hours in the kitchen. Fresh mussels are incredibly quick to cook and packed with protein and iron, making them both delicious and nutritious. What I love most about this dish is how simple it really is: you roast everything together in about 45 minutes total, and the combination of briny mussels, crispy cassava chips, and creamy garlic aioli feels fancy but requires minimal fuss. The cassava root adds a fun twist to traditional sides, and the bright lemon and white wine bring everything together beautifully. Trust me, your dinner guests will be asking for this recipe.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgcassava root(peeled and cut into 1/4-inch sticks)
- 5 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 3 tbspfresh lemon juice
- 237 mlwhite wine(dry)
- 237 mlfresh parsley(chopped)
- 2 tspfresh thyme(dried or fresh)
- 1½ tspsea salt
- ½ tspblack pepper
- 237 mlmayonnaise(for aioli)
- ¼ tspred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat cassava sticks dry with paper towels and toss with 3 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
Tip: Cutting cassava to uniform thickness ensures even cooking and crispiness throughout.
- 2
While cassava roasts, make the garlic aioli by whisking together mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, and a pinch of salt. Set aside in a serving bowl.
Tip: Prepare aioli early so flavors can meld while you cook the mussels.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add remaining minced garlic and thyme, sautéing for 30 seconds until fragrant.
Tip: Watch garlic carefully to prevent burning, which would turn the dish bitter.
- 4
Pour white wine and remaining lemon juice into the skillet, then add cleaned mussels. Cover and cook for 5-7 minutes, shaking the pan occasionally, until mussels open.
Tip: Discard any mussels that don't open after cooking as they may be unsafe to eat.
- 5
Remove from heat and stir in fresh parsley and red pepper flakes. Season with additional salt and pepper to taste.
Tip: Add fresh herbs at the end to preserve their bright, vibrant flavor.
- 6
Divide roasted cassava crisps among four serving plates, top with roasted mussels and cooking liquid, and serve immediately with garlic aioli on the side.
Tip: Serve while cassava is still warm and crispy for the best textural contrast with the tender mussels.
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