Roasted Mussels with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender mussels and crispy lotus root come together in this elegant dish, infused with garlic, white wine, and fresh herbs for a restaurant-quality seafood experience.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- 2shallots(thinly sliced)
- 2 teaspoonsfresh thyme(leaves only)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(zest and juice)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss lotus root slices with 2 tablespoons of olive oil, sea salt, and black pepper on a large baking sheet. Roast for 12-15 minutes until golden and crispy at the edges, stirring halfway through.
Tip: Lotus root becomes naturally sweet when roasted; don't overcrowd the pan for best results.
- 2
While lotus root roasts, heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add sliced shallots and sauté for 2-3 minutes until softened and fragrant.
- 3
Stir in minced garlic and red pepper flakes, cooking for 30 seconds until aromatic. Pour in white wine and scrape up any browned bits from the pan.
Tip: The wine adds acidity and helps steam the mussels; use a wine you'd enjoy drinking.
- 4
Add the cleaned mussels directly to the skillet, discarding any that are already open. Scatter fresh thyme leaves over the mussels and season with additional salt and pepper.
Tip: Discard any mussels that don't close when tapped; they may be dead.
- 5
Transfer the skillet to the preheated oven and roast for 8-10 minutes until all mussels have opened. Remove from heat and discard any mussels that remain closed.
Tip: Mussels cook quickly; check at 8 minutes to avoid overcooking.
- 6
Scatter the roasted lotus root over the mussels in the skillet. Drizzle with lemon juice and sprinkle with lemon zest and fresh parsley.
Tip: The crispy lotus root provides wonderful texture contrast against the tender mussels.
- 7
Serve immediately in shallow bowls, dividing mussels, lotus root, and broth evenly among plates. Garnish with extra fresh parsley if desired.
Tip: Perfect served with crusty bread to soak up the aromatic broth.
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