Roasted Mussels with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels elegant enough to impress guests. Fresh mussels are incredibly affordable and packed with protein and iron, making them a nutritious choice for busy weeknights. The roasted plantains add a naturally sweet, starchy contrast that perfectly complements the briny seafood, while garlic, lime, and cilantro bring everything alive with bright, vibrant flavors. It's simple enough for a casual meal but special enough to serve when you want something a little different on the table.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 2 wholegreen plantain(peeled and cut into 1/4-inch thick rounds)
- 6 tablespoonsextra virgin olive oil
- 5 wholegarlic cloves(minced)
- 237 mlfresh cilantro(chopped)
- 2 wholelime(zested and juiced)
- 237 mlwhite wine(dry)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 wholeshallot(thinly sliced)
- 473 mlvegetable oil for frying
Detail level
Instructions
- 1
Heat vegetable oil in a deep pan to 350°F. Working in batches, fry the plantain rounds for 3-4 minutes until golden and crispy, then transfer to a paper towel-lined plate and season with salt.
Tip: Test oil temperature with a small piece of plantain first - it should sizzle immediately but not burn.
- 2
Preheat your oven to 425°F. Arrange the mussels in a large roasting pan in a single layer, leaving space between each one.
Tip: Discard any mussels that are already open and don't close when tapped gently.
- 3
In a small bowl, whisk together olive oil, minced garlic, shallot, lime zest, red pepper flakes, salt, and black pepper to create the flavor oil.
Tip: Let this mixture sit for 5 minutes to allow the garlic to infuse the oil with flavor.
- 4
Drizzle the garlic-cilantro oil over the mussels and pour the white wine around them. Scatter the fresh cilantro over the top.
Tip: Don't stir or mix the mussels too much - let them roast undisturbed for the best texture.
- 5
Roast the mussels in the preheated oven for 12-15 minutes until they all open wide. Remove any that don't open fully.
Tip: Mussels cook quickly - check them around the 12-minute mark to prevent overcooking.
- 6
Transfer the roasted mussels and their cooking liquid to a serving platter. Arrange the crispy plantain chips around and over the mussels.
Tip: Pour the flavorful pan liquid over everything for extra taste.
- 7
Squeeze fresh lime juice over the entire dish, garnish with additional cilantro if desired, and serve immediately while the plantains are still warm and crispy.
Tip: Provide small bowls for empty shells and crusty bread to soak up the delicious broth.
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