Roasted Mussels with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Fresh mussels are incredibly affordable, especially compared to other seafood, and when you pair them with tender pak choi and a fragrant ginger garlic sauce, you've got something restaurant quality happening in your own kitchen. Ginger isn't just there for flavor; it's actually wonderful for digestion and can help settle your stomach. The sesame oil and lime juice add this beautiful brightness that makes the whole dish feel vibrant and alive. Trust me, once you try this, you'll be making it all the time.
Ella x
Ingredients
- 2 kgfresh mussels(cleaned and debearded)
- 600 gpak choi(halved lengthwise)
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(finely grated)
- 200 mldry white wine
- 3 tablespoonssesame oil
- 2 tablespoonsextra virgin olive oil
- 2 tablespoonssoy sauce
- 2 tablespoonslime juice
- 1red chilli(sliced)
- 2green onions(chopped)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Arrange the halved pak choi on a large roasting tray, drizzle with olive oil, and season with salt and pepper. Roast for 8 minutes until the edges begin to char.
Tip: Pat pak choi dry before roasting to achieve better caramelization.
- 2
While pak choi roasts, combine sesame oil, soy sauce, lime juice, minced garlic, and grated ginger in a small bowl to create the sauce base.
- 3
Remove the tray from the oven and push the pak choi to the sides, creating space in the center for the mussels.
- 4
Add the cleaned mussels to the center of the tray, pour the prepared sauce over them, and pour the white wine around the tray.
Tip: Discard any mussels with broken shells or those that don't close when tapped.
- 5
Return the tray to the oven and roast for 10-12 minutes until the mussels have opened completely and the pak choi is tender with crispy edges.
Tip: Discard any mussels that remain closed after cooking.
- 6
Remove from the oven and scatter the sliced red chilli, green onions, and toasted sesame seeds over the entire dish.
Tip: Reserve some pan juices to drizzle over before serving for extra flavor.
- 7
Divide the mussels, pak choi, and pan juices among serving bowls and serve immediately with crusty bread to soak up the delicious sauce.
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