Roasted Mussels with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes and feels fancy enough for company. Fresh mussels are incredibly affordable, making this a budget friendly way to impress. I love how the cherry tomatoes burst into a sweet, tangy sauce while the mussels stay tender and briny. Garlic and basil round out the flavors beautifully, and the white wine adds a lovely depth. Plus, mussels are packed with protein and omega 3 fatty acids, so you're eating something truly nourishing. It's simple, delicious, and honestly one of those recipes that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgcherry tomatoes(halved)
- 5garlic cloves(minced)
- 177 mldry white wine
- 3 tablespoonsolive oil
- 59 mlfresh basil(roughly chopped)
- 1lemon(zest and juice)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 118 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper.
Tip: A hot oven ensures the tomatoes caramelize while the mussels cook through quickly.
- 2
Spread the halved cherry tomatoes on the roasting pan, drizzle with olive oil, season with sea salt, black pepper, and red pepper flakes. Roast for 8 minutes until they begin to soften and release their juices.
Tip: Pre-roasting the tomatoes concentrates their flavors and creates a rich base for the sauce.
- 3
Remove the pan from the oven and scatter minced garlic and lemon zest across the tomatoes. Return to the oven for 2 more minutes until fragrant.
- 4
Pour the white wine and vegetable broth over the tomato mixture, then arrange the cleaned mussels on top, nestling them into the sauce.
Tip: Don't overcrowd the pan; arrange mussels in a single layer so they cook evenly.
- 5
Return the pan to the oven and roast for 10-12 minutes until all mussel shells open. Discard any mussels that remain closed.
Tip: Opened mussels are the sign they're cooked; closed ones should never be eaten.
- 6
Carefully remove the pan from the oven and scatter fresh basil over the dish. Squeeze fresh lemon juice over everything and taste for seasoning adjustments.
Tip: Add the basil after cooking to preserve its bright, fresh flavor.
- 7
Divide the mussels and sauce among four bowls, ensuring each serving gets plenty of roasted tomatoes and flavorful broth.
Tip: Serve immediately with crusty bread to soak up every drop of the delicious sauce.
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