Roasted Mussels with Spinach
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mussels nestled in a garlicky white wine sauce with wilted spinach, topped with crispy breadcrumbs and fresh parsley. A elegant yet simple dish that's perfect as an appetizer or light main course.
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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