Roasted Mussels with Cassava Crisps and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent roasted mussels served alongside golden cassava crisps and a silky garlic aioli, creating a delightful contrast of tender seafood and crispy starch with aromatic charm.
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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