Roasted Mussels with Celery
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Tender mussels roasted with crispy celery, garlic, and white wine create an elegant yet simple seafood dish that's perfect as an appetizer or light main course.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 4celery stalks(cut into 2-inch pieces)
- 5garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsunsalted butter
- 2 tablespoonsextra virgin olive oil
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1shallot(thinly sliced)
- ¼ teaspooncrushed red pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Rinse mussels thoroughly under cold water and remove any debris or barnacles. Discard any mussels that are cracked or don't close when tapped.
Tip: Check mussels last minute before cooking for the freshest results.
- 2
Cut celery stalks into 2-inch pieces and toss with olive oil, salt, and pepper on a large baking sheet. Roast celery for 8 minutes until it begins to soften and develop golden edges.
Tip: Pre-roasting the celery ensures it's tender and develops a slightly caramelized flavor.
- 3
While celery roasts, melt butter in a large bowl and stir in minced garlic, sliced shallot, fresh thyme, and red pepper flakes. Let this aromatics mixture infuse for 2 minutes.
Tip: The residual heat will gently cook the aromatics without burning them.
- 4
Add the prepared mussels to the butter mixture and toss gently to coat. Pour the white wine over the mussels and stir in the lemon juice.
Tip: The wine will create steam to help cook the mussels evenly.
- 5
Arrange the roasted celery on the baking sheet and pour the mussel and butter mixture over top, distributing evenly. Cover tightly with foil.
Tip: Covering with foil traps steam and ensures mussels cook through perfectly.
- 6
Roast covered for 12-15 minutes until all mussel shells have opened. Discard any mussels that remain closed.
Tip: Opened mussels indicate they're cooked; closed ones may indicate the mussel was already dead.
- 7
Remove foil carefully to avoid steam burns and transfer to serving bowls. Drizzle with the aromatic pan juices and garnish with fresh thyme.
Tip: The broth is delicious; serve with crusty bread to soak it up.
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