Roasted Mussels with Green Bean and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes fancy enough for guests. Fresh mussels are incredibly affordable, making this dish budget friendly while still feeling special. I love how the garlic butter infuses everything with rich, aromatic flavor, and the green beans add a lovely fresh crunch. Mussels are packed with protein and omega 3 fatty acids, so you're getting real nutrition without the fuss. The combination of white wine, lemon juice, and fresh parsley brightens up the whole plate, and honestly, most of the cooking happens while you relax with a glass of wine. Give this one a try and you'll understand why I make it constantly.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ½ kgfresh green beans(trimmed)
- 6 tablespoonsbutter(divided)
- 8garlic cloves(minced)
- 237 mldry white wine
- 2shallots(finely diced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss trimmed green beans with 2 tablespoons of butter, half the minced garlic, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 12 minutes, stirring halfway through.
Tip: Don't overcrowd the pan to ensure the green beans caramelize properly.
- 2
While green beans roast, heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add diced shallots and sauté for 2 minutes until fragrant and softened.
- 3
Add the remaining minced garlic and red pepper flakes to the skillet, cooking for 1 minute until aromatic. Pour in the white wine and bring to a simmer.
Tip: The wine will reduce and concentrate, creating a flavorful base for the mussels.
- 4
Add cleaned mussels to the skillet, stirring gently to combine with the wine mixture. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until all mussels have opened.
Tip: Discard any mussels that don't open after cooking, as they may be unsafe to eat.
- 5
Remove the skillet from the oven and stir in the remaining 4 tablespoons of butter and lemon juice until fully incorporated. Season with additional salt and pepper to taste.
Tip: The butter will create a silky, luxurious sauce that coats each mussel beautifully.
- 6
Remove the roasted green beans from the oven and arrange them on a serving platter. Pour the roasted mussels with their sauce over and around the green beans.
- 7
Garnish the dish with fresh chopped parsley and serve immediately with crusty bread for dipping in the flavorful butter sauce.
Tip: Serve in shallow bowls to capture all the delicious broth.
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