Roasted Mussels with Corn
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Sweet corn and tender mussels come together in this elegant yet simple dish, finished with a light white wine and butter sauce that's perfect for soaking up with crusty bread.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 473 mlfresh corn kernels(about 3-4 ears of corn)
- 4 tablespoonsunsalted butter
- 3shallots(minced)
- 4garlic cloves(minced)
- 237 mldry white wine
- 237 mlvegetable broth
- 3 sprigsfresh thyme
- 1lemon(zest and juice)
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned mussels dry with paper towels and set aside.
Tip: Discard any mussels with cracked shells or those that don't close when tapped.
- 2
Heat butter in a large oven-safe skillet over medium heat. Add minced shallots and garlic, sautéing for 2-3 minutes until fragrant and softened.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Pour in the white wine and vegetable broth, scraping up any browned bits from the bottom of the pan. Add thyme sprigs, lemon zest, salt, and pepper.
Tip: The liquid should bubble gently; reduce heat if it's boiling too vigorously.
- 4
Add the fresh corn kernels to the liquid and stir well. Bring the mixture to a simmer and cook for 3-4 minutes.
Tip: The corn will start to soften and release its natural sweetness into the broth.
- 5
Arrange the prepared mussels on top of the corn mixture in a single layer. Do not stir them into the liquid.
Tip: Keeping mussels on top prevents them from overcooking before the shells open.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until all the mussel shells have opened wide.
Tip: Discard any mussels that haven't opened after 15 minutes.
- 7
Remove from the oven and squeeze fresh lemon juice over the entire dish. Sprinkle generously with chopped fresh parsley.
Tip: The acid from the lemon brightens all the flavors and cuts through the richness of the butter.
- 8
Divide the mussels and corn between serving bowls, pouring the flavorful broth over each portion. Serve immediately with crusty bread for dipping.
Tip: Serve in shallow bowls to capture all of the delicious cooking liquid.
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