Roasted Mussels with Edamame
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent mussels roasted with bright edamame, garlic, and white wine, finished with a touch of lemon and fresh herbs for a elegant yet simple seafood side 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.
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