Roasted Mussels with Edamame
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Roasted Mussels with Edamame is a seafood dish combining fresh mussels and edamame with garlic, white wine, lemon and herbs. Ready in just 35 minutes total, including 15 minutes of preparation and 20 minutes of cooking, this recipe suits anyone seeking a flavourful, straightforward meal. The mussels are roasted with olive oil, butter and seasonings to create a simple yet satisfying dish.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 355 mlfrozen edamame(thawed)
- 5garlic cloves(minced)
- 177 mldry white wine
- 3 tablespoonsolive oil
- 1lemon(zest and juice)
- 59 mlfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried thyme works too)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cleaned mussels dry with paper towels and discard any that remain open when tapped.
Tip: Purchasing mussels from a reputable fishmonger ensures freshness and quality.
- 2
Spread olive oil across a large roasting pan and add minced garlic, distributing evenly. Roast in the preheated oven for 2-3 minutes until fragrant but not browned.
Tip: Watch the garlic carefully to prevent burning, which would create a bitter taste.
- 3
Remove the pan from the oven and add the mussels in a single layer. Pour white wine over them and scatter the thawed edamame between the mussels.
Tip: Arrange mussels hinge-side down so they open upward and capture the flavorful liquid.
- 4
Sprinkle lemon zest, red pepper flakes, sea salt, and black pepper over everything. Dot with butter pieces.
Tip: The butter will melt into the cooking liquid, creating a rich, silky sauce.
- 5
Roast for 12-15 minutes until all mussels have opened wide. Discard any mussels that remain closed.
Tip: Closed mussels after cooking may indicate they were dead before cooking and should not be eaten.
- 6
Transfer the roasted mussels and edamame to a serving bowl and pour the pan juices over top. Squeeze fresh lemon juice and garnish generously with chopped parsley.
Tip: Save the flavorful cooking liquid to drizzle over crusty bread or pasta.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Yuzu Collins
Have you tried a Yuzu Collins? This is my go to drink when I want something refreshing that comes together in just five minutes. The yuzu juice adds this beautiful citrus brightness that feels fancy but honestly couldn't be easier to make. I love that yuzu is packed with vitamin C, so you're basically getting a little immune boost while you enjoy your cocktail. It's the kind of drink that impresses friends without requiring any special bartending skills, perfect for a casual evening at home.
Reviews
Sign in to write a review.