Roasted Mussels with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Mussels with Spinach is an elegant seafood dish combining fresh mussels and vibrant spinach with aromatic garlic, shallots and white wine. The mussels are roasted until tender and finished with a golden panko breadcrumb topping, fresh parsley and a squeeze of lemon. Ready in just 40 minutes total, this restaurant quality dish suits anyone looking for a sophisticated weeknight dinner or special occasion meal.
Ella x
Ingredients
- 2 poundsfresh mussels(cleaned and debearded)
- 946 mlfresh spinach(packed)
- 5garlic cloves(minced)
- 177 mldry white wine
- 3 tablespoonsextra virgin olive oil
- 2shallots(thinly sliced)
- 2 tablespoonsbutter
- 78 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). While the oven heats, rinse the mussels under cold water and remove any beards or barnacles with a small knife. Discard any mussels that won't close when tapped.
Tip: Clean mussels just before cooking to keep them fresh and alive.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced shallots and cook for 2 minutes until softened, then add minced garlic and sauté for another minute until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 3
Pour in the white wine and bring to a gentle simmer. Add the cleaned mussels to the skillet, cover with a lid or foil, and cook for 5 minutes until the mussels begin to open.
Tip: The wine creates a flavorful broth that steams the mussels perfectly.
- 4
Remove the skillet lid and stir in the fresh spinach along with the butter. Cook uncovered for 2-3 minutes, stirring gently, until the spinach is completely wilted and any remaining mussels have opened.
Tip: Discard any mussels that haven't opened after cooking.
- 5
In a small bowl, toss together the panko breadcrumbs with 1 tablespoon of olive oil, half of the chopped parsley, salt, and pepper. Sprinkle this mixture evenly over the mussels and spinach.
Tip: The oil helps the breadcrumbs toast and become golden and crispy.
- 6
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the breadcrumb topping is golden brown and crispy.
Tip: If your skillet isn't oven-safe, transfer the mixture to a baking dish before roasting.
- 7
Remove from the oven and squeeze fresh lemon juice over the entire dish. Sprinkle with remaining fresh parsley and a pinch of red pepper flakes for heat.
Tip: The lemon juice brightens all the flavors and adds a fresh finish.
- 8
Serve immediately in shallow bowls, dividing the mussels, spinach, and broth equally among plates. Provide extra bread for soaking up the delicious sauce.
Tip: Serve with crusty bread to soak up every drop of the aromatic white wine broth.
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