Roasted Mussels with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Fresh mussels are incredibly affordable and packed with protein and iron, making them a nutritious choice for busy evenings. I simply roast them with tender courgettes, garlic, and a splash of white wine, letting the oven do most of the work while I relax. The result is a restaurant quality dish that tastes far more impressive than the effort required. It's healthy, quick, and honestly one of the easiest ways to feel like you've cooked something special.
Ella x
Ingredients
- 2 kgfresh mussels(cleaned and debearded)
- 3courgettes(cut into 5mm thick batons)
- 5garlic cloves(thinly sliced)
- 250 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 20 gfresh parsley(roughly chopped)
- 1fresh lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
- 100 mlvegetable stock
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pat the courgette batons dry with paper towels and toss them with 2 tablespoons of olive oil, half the salt, and pepper on a large roasting tray. Spread them in a single layer and place in the oven for 12-15 minutes until starting to caramelize at the edges.
Tip: Drying the courgettes helps them achieve a golden colour rather than steaming.
- 2
While the courgettes roast, rinse the mussels under cold running water, discarding any that remain open when tapped. Pull away any remaining beards with your fingers.
Tip: Open mussels that don't close are dead and should not be eaten.
- 3
Heat the remaining 2 tablespoons of olive oil in a large deep skillet over medium heat. Add the sliced garlic and gently cook for 1-2 minutes until fragrant but not browned, stirring frequently.
Tip: Low heat prevents the garlic from burning and turning bitter.
- 4
Add the white wine and vegetable stock to the skillet and bring to a simmer. Squeeze in the juice from the lemon halves and add the remaining salt and chilli flakes if using.
Tip: The liquid forms the cooking base for the mussels.
- 5
Remove the courgettes from the oven and increase the oven temperature to 220°C. Add the roasted courgette batons to the skillet with the wine mixture and stir gently.
Tip: Higher heat helps the mussels open more quickly.
- 6
Add all the cleaned mussels to the skillet, arranging them on top of the courgettes. Cover the pan with a large lid or foil and place in the preheated oven for 8-10 minutes.
Tip: The oven's dry heat helps the mussels cook more evenly than stovetop steaming.
- 7
Carefully remove the skillet from the oven and discard any mussels that have not opened. Stir gently to distribute the courgettes throughout.
Tip: Unopened mussels should not be eaten as they may be unsafe.
- 8
Transfer the mussels and courgettes to serving bowls, ladle the cooking broth over the top, and scatter with fresh parsley. Serve immediately with crusty bread.
Tip: Don't waste the flavourful cooking liquid—it's delicious for dipping bread.
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