Roasted Mussels with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something elegant but totally manageable on a busy weeknight. Fresh mussels are surprisingly affordable and cook in just 25 minutes, making this a perfect dinner solution. The spinach adds wonderful nutrition with its iron and antioxidants, while the garlic, white wine, and butter create this incredible sauce that you'll want to soak up with crusty bread. Everything comes together so easily, and your guests will think you spent hours in the kitchen.
Ella x
Ingredients
- 2 poundsfresh mussels(cleaned and debearded)
- 946 mlfresh spinach(packed)
- 5garlic cloves(minced)
- 710 mldry white wine
- 3 tablespoonsextra virgin olive oil
- 2shallots(thinly sliced)
- 2 tablespoonsbutter
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(halved)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 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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