Roasted Mussels with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for guests. Fresh mussels paired with lotus root create something really special, and the whole thing comes together in just 45 minutes. Lotus root is wonderful for digestion and adds a delicate sweetness that complements the briny mussels beautifully. What I love most is how simple it is to pull together, yet the garlic, white wine, and fresh thyme make it taste like you spent hours in the kitchen. The best part? It won't break the bank, and most of the ingredients are probably already in your pantry.
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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