Roasted Mussels with Rocket
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent mussels roasted until perfectly tender, tossed with peppery rocket, garlic, white wine, and a touch of cream for an elegant yet simple seafood dish.
Ella x
Ingredients
- 2 kgfresh mussels(cleaned and debearded)
- 150 gfresh rocket(lightly packed)
- 4garlic cloves(minced)
- 200 mldry white wine
- 100 mlheavy cream
- 2shallots(finely diced)
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Rinse the mussels under cold water and remove any beards or barnacles using a stiff brush. Discard any mussels that don't close when tapped.
Tip: Buy mussels the same day you plan to cook them for the freshest results.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add the diced shallots and cook for 2 minutes until softened and fragrant.
Tip: Using an oven-safe skillet eliminates the need to transfer the mussels.
- 3
Stir in the minced garlic and red pepper flakes, cooking for another minute until aromatic but not browned.
Tip: Keep the heat moderate to prevent the garlic from turning bitter.
- 4
Pour in the white wine and bring to a gentle simmer. Let it reduce for 2-3 minutes to cook off some of the alcohol.
Tip: The wine creates a flavorful base for the mussels to cook in.
- 5
Add the cleaned mussels to the skillet, stirring gently to coat them in the wine mixture. Season with salt and black pepper.
Tip: Stir every minute or so to ensure even cooking.
- 6
Transfer the skillet to the preheated oven and roast for 8-10 minutes until all the mussels have opened. Discard any that remain closed.
Tip: Roasting in the oven provides gentle, even heat for perfectly cooked mussels.
- 7
Remove from the oven and drizzle the cream over the mussels, gently stirring to combine. Add the fresh lemon juice and adjust seasoning to taste.
Tip: The residual heat will warm the cream without curdling it.
- 8
Top with fresh rocket, reserving some for garnish, and toss lightly to wilt slightly into the warm liquid. Divide among serving bowls and sprinkle with fresh parsley and remaining rocket before serving.
Tip: The peppery rocket adds a refreshing contrast to the rich, creamy mussels.
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