Roasted Mussels with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Tender mussels roasted with a refreshing cucumber relish, white wine, and fresh herbs for a light yet flavorful Mediterranean-inspired appetizer.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 2 mediumcucumber(diced into small cubes)
- 237 mldry white wine
- 3shallots(minced)
- 4garlic cloves(minced)
- 3 tablespoonsfresh dill(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3 tablespoonslemon juice
- 4 tablespoonsextra virgin olive oil
- ½ mediumred onion(finely diced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Prepare the cucumber relish by combining diced cucumber, red onion, fresh dill, parsley, and 2 tablespoons of lemon juice in a bowl. Season with a pinch of salt and set aside.
Tip: Make the cucumber relish ahead of time for better flavor development.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add minced shallots and garlic, sautéing until fragrant and softened, about 2 minutes.
Tip: Don't let the garlic brown or it will become bitter.
- 3
Pour in the white wine and remaining lemon juice, bringing the mixture to a gentle simmer. This creates the cooking liquid for steaming the mussels.
Tip: The acidity of the wine and lemon helps open the mussels naturally.
- 4
Add the cleaned mussels to the skillet and toss gently to coat them with the wine mixture. Season with sea salt and black pepper.
Tip: Discard any mussels with cracked shells before cooking.
- 5
Transfer the skillet to the preheated oven and roast uncovered for 8-10 minutes until the mussel shells have opened.
Tip: Discard any mussels that remain closed after cooking.
- 6
Remove the skillet from the oven and drizzle the mussels with the remaining 2 tablespoons of olive oil. Spoon the cucumber relish generously over the roasted mussels.
Tip: The cool cucumber relish creates a beautiful contrast with the warm mussels.
- 7
Garnish with additional fresh herbs if desired and serve immediately in the skillet or transfer to a serving platter with the cooking liquid spooned over top.
Tip: Provide bread or crostini for soaking up the delicious broth.
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