Roasted Mussels with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent mussels roasted with crispy golden plantain chips, finished with a savory garlic-cilantro oil and a hint of lime for a tropical coastal-inspired dish.
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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