Roasted Mussels with Kale

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Arrange the cleaned mussels on a large baking sheet, discarding any that don't close when tapped.

   Tip: Open mussels that don't respond to tapping should be discarded as they may be dead.

2. 2

   In a small bowl, combine minced garlic, 2 tbsp olive oil, red pepper flakes, salt, and black pepper. Drizzle half of this mixture over the mussels and toss gently to coat.

   Tip: Reserve the remaining garlic oil for the kale.

3. 3

   In a large skillet over medium-high heat, warm the remaining 2 tbsp olive oil. Add the chopped kale and sauté for 4-5 minutes until it begins to soften and darken slightly at the edges.

   Tip: Stir frequently to ensure even cooking and prevent burning.

4. 4

   Spread the sautéed kale evenly across the bottom of a roasting pan. Arrange the garlic-coated mussels on top of the kale.

   Tip: The kale will catch any flavorful juices that drip from the mussels during roasting.

5. 5

   In a measuring cup, whisk together the white wine, lemon juice, vegetable broth, and remaining garlic oil. Pour this mixture around (not over) the mussels.

   Tip: Avoid pouring directly over the mussels to preserve the garlic coating.

6. 6

   Roast in the preheated oven for 12-15 minutes until the mussel shells open wide. Remove and discard any mussels that remain closed.

   Tip: Mussels cook quickly—check them at 12 minutes to avoid overcooking.

7. 7

   Remove the pan from the oven and scatter butter pieces over the hot mussels and kale. The residual heat will melt it into the cooking liquid.

   Tip: The butter adds richness and emulsifies with the wine sauce.

8. 8

   Transfer the mussels and kale to serving bowls, distributing the cooking liquid evenly. Garnish with fresh chopped parsley and lemon zest.

   Tip: Serve immediately with crusty bread to soak up the delicious broth.