Roasted mussels are an easy and hands-off way to cook one of our favorite bivalves. We stayed classic with a simple white wine, garlic, and herb broth for this recipe. The mussels slowly steam, infusing the broth with briny ocean flavor. As always, be sure to serve your mussels with ample amounts of sourdough toast for soaking up all that delicious broth.
Roasted Mussels with Sourdough Toast
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, chopped
- 1 large sprig thyme
- 1 bay leaf
- 1 cup dry white wine
- 1 lb mussels, debearded and scrubbed
- 2 tbsp salted butter, softened
- 1 tbsp minced fresh parsley
- 1 small sourdough baguette, toasted
Directions
1) Combine 2 tbsp olive oil and 4 chopped cloves garlic in a Suvie pan. Place pan in the bottom of Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 10 minutes
Top Zone: None
2) Remove pan from Suvie and add 1 large sprig thyme, 1 bay leaf, 1 cup dry white wine, and 2 lbs mussels. Cover pan tightly with aluminum foil and return to Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 1 hour
Top Zone: None
3) Remove pan from Suvie, using tongs or a slotted spoon, divide mussels between bowls, discarding any mussels that haven’t opened. Add 2 tbsp salted butter to the warm pan, and stir to melt. Season broth to taste with salt and pepper. Pour broth over mussels, garnish with parsley and serve with bread on the side.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 650, Total Fat 32g, Total Carbohydrates 43g, Total Sodium 1620mg, Total Protein 34g.
