Roasted Mussels with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent mussels roasted until golden and tender, nestled alongside crispy-edged pak choi in a fragrant garlic and white wine reduction with hints of ginger and sesame.
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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