Roasted Mussels with Pea and Garlic Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the cleaned mussels dry with paper towels and discard any that remain open when tapped.

   Tip: Thoroughly drying mussels helps them brown better when roasted.

2. 2

   Heat olive oil in a large oven-safe skillet over medium heat. Add the diced shallots and cook for 2 minutes until softened, then add minced garlic and cook for another minute until fragrant.

   Tip: Don't let the garlic brown; just cook until it becomes aromatic.

3. 3

   Pour in the white wine and let it simmer for 2 minutes to reduce slightly and cook off some alcohol. Add the fresh thyme sprigs, lemon zest, salt, and pepper.

4. 4

   Arrange the mussels in the skillet around the aromatic mixture. Scatter the fresh peas evenly among the mussels. Dot with small pieces of cold butter across the top.

   Tip: The peas will steam and cook alongside the mussels, absorbing the flavorful broth.

5. 5

   Transfer the skillet to the preheated oven and roast for 10-12 minutes, until all mussels have opened wide. Discard any that remain closed.

   Tip: Opened mussels indicate they're cooked through and safe to eat.

6. 6

   While the mussels roast, toss the panko breadcrumbs with 1 tablespoon melted butter, half the chopped parsley, and a pinch of salt in a small bowl.

   Tip: This creates a golden, crispy topping without deep frying.

7. 7

   Remove the skillet from the oven and sprinkle the buttered breadcrumbs evenly over the mussels and peas. Return to the oven for 2-3 minutes until the crumbs are golden brown.

8. 8

   Squeeze fresh lemon juice over the dish, garnish with remaining fresh parsley, and serve immediately in shallow bowls with crusty bread to soak up the delicious broth.

   Tip: Serve immediately while the mussels are hot and the breadcrumbs are still crispy.