Roasted Mussels with Radish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted mussels with radish recipe is one of my favorite go to dinners when I want something that tastes restaurant quality but comes together in under an hour. The beauty of mussels is that they're incredibly affordable and cook so quickly, making this perfect for a weeknight meal. I love how the tender mussels pair with crispy roasted radishes, which are packed with vitamin C and add a lovely peppery crunch. The white wine and garlic create this amazing broth that you'll want to soak up with crusty bread. It's simple, elegant, and honestly foolproof if you use fresh mussels from a good source.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ½ kgradishes(halved lengthwise)
- 4 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 237 mldry white wine
- 1shallot(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the halved radishes with 2 tablespoons of olive oil, sea salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 15-18 minutes until golden and caramelized.
Tip: Cut radishes evenly so they roast uniformly.
- 2
While radishes roast, heat 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add the sliced shallot and sauté until softened, about 2 minutes.
- 3
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom.
Tip: Don't let the wine reduce completely; you want enough liquid to steam the mussels.
- 4
Add the cleaned mussels to the skillet with the wine mixture. Stir gently and transfer the skillet to the preheated oven. Roast for 8-10 minutes until the mussels have opened.
Tip: Discard any mussels that don't open after cooking.
- 5
Remove the skillet from the oven and discard any unopened mussels. Stir in the remaining 2 tablespoons of butter, fresh lemon juice, fresh parsley, and thyme into the cooking liquid.
Tip: The residual heat will melt the butter into a silky sauce.
- 6
Arrange the roasted radishes on a serving platter. Spoon the mussels and their sauce over the radishes, ensuring each portion gets plenty of the flavorful broth.
Tip: Serve immediately with crusty bread to soak up the delicious sauce.
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