Roasted Mussels with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mussels nestled in a vibrant roasted tomato sauce infused with garlic, white wine, and fresh basil—a coastal-inspired dish that's elegant yet simple.
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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