Roasted Mussels with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mussels combined with tender roasted courgette strips, finished with garlic, white wine, and fresh herbs for a sophisticated yet simple seafood dish.
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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