Roasted Mussels with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in under thirty minutes and tastes like you've spent hours in the kitchen. Fresh mussels are not only incredibly affordable but also packed with lean protein and omega 3 fatty acids that are wonderful for your heart health. The cucumber adds a refreshing brightness that cuts through the rich white wine sauce, while the fresh dill and parsley make everything feel light and summery. It's simple enough for a casual dinner but elegant enough to impress guests, and honestly, once you master this technique, you'll be making it constantly.
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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