Roasted Mussels with Watercress

Instructions

1. 1

   Preheat your oven to 400°F. Rinse the mussels under cold water and remove any that don't close when tapped; discard broken or open ones.

   Tip: Fresh mussels should have a mild ocean scent, not a strong fishy smell.

2. 2

   Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Add the sliced shallots and cook for 2 minutes until softened.

   Tip: Using an oven-safe skillet eliminates the need to transfer the mussels later.

3. 3

   Stir in the minced garlic and fresh thyme sprigs, cooking for 30 seconds until fragrant. Pour in the white wine and bring to a simmer.

   Tip: The wine should bubble gently but not boil vigorously, which can toughen the mussels.

4. 4

   Add the cleaned mussels to the skillet, stirring gently to coat them in the wine mixture. Season with sea salt and black pepper.

5. 5

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the mussel shells have opened. Remove and discard any mussels that remain closed.

   Tip: Opened shells indicate the mussel meat is cooked through and tender.

6. 6

   Remove the skillet from the oven and stir in the lemon juice and remaining 1 tablespoon of butter until melted and combined.

7. 7

   Arrange the chopped watercress on a serving platter or individual bowls. Spoon the roasted mussels and their broth over the watercress.

   Tip: The warm broth will slightly wilt the watercress while maintaining its peppery bite.

8. 8

   Sprinkle with red pepper flakes if desired and serve immediately with crusty bread for dipping in the flavorful broth.