Roasted Mussels with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Tender mussels roasted until they pop open, served over crispy roasted daikon strips with a fragrant garlic-ginger butter and fresh cilantro. A sophisticated yet simple seafood dish that's both elegant and comforting.
Ella x
Ingredients
- 1 kgfresh mussels(debearded and cleaned)
- 1 largedaikon radish(cut into 3-inch batons)
- 4 tbspolive oil
- 3 tbspbutter
- 5garlic cloves(minced)
- 1 tbspfresh ginger(grated)
- 237 mlwhite wine
- 237 mlfresh cilantro(chopped)
- 1 tspsea salt
- 1 tspblack pepper
- 1 tspred pepper flakes
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss daikon batons with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until golden and tender, stirring halfway through.
Tip: For extra caramelization, arrange daikon in a single layer and avoid crowding the pan.
- 2
While daikon roasts, heat remaining 2 tbsp olive oil and butter in a large oven-safe skillet over medium heat.
- 3
Add minced garlic and grated ginger to the skillet, stirring constantly for 1-2 minutes until fragrant. Be careful not to let it brown.
Tip: This aromatics base will infuse the mussels with incredible flavor.
- 4
Pour white wine into the skillet and bring to a simmer. Add cleaned mussels and stir gently to coat with the liquid. Sprinkle with red pepper flakes.
- 5
Cover the skillet and transfer to the preheated oven. Roast for 6-8 minutes until all mussels have opened, shaking the pan halfway through.
Tip: Discard any mussels that don't open after cooking.
- 6
Remove from oven and arrange roasted daikon in the center of a serving platter. Spoon mussels and cooking liquid around the daikon.
- 7
Scatter fresh cilantro over the entire dish and serve immediately with lemon wedges on the side.
Tip: The cooking liquid is delicious for dipping; serve with crusty bread if desired.
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