Best Oven Roasted Mussels Recipes

OVEN-ROASTED MUSSELS WITH FRESH SPINACH

Steps:

• Preheat the oven to 400 degrees. Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards -- the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Combine all of the ingredients in a large bowl and toss with the mussels. Refrigerate for 10 minutes.
• Arrange the mussels, pointed ends up, in a single layer in a cast iron skillet and/or a heavy baking dish. Spoon the marinade left in the bowl over the mussels and place in the preheated oven. Bake for about 10 minutes, until most of the mussels have opened.
• Meanwhile, steam the spinach in a large pot above 1 inch of boiling water until tender, about 5 minutes. Remove from the heat, arrange on a large round platter, and season with a little bit of coarse sea salt and pepper.
• Arrange the mussels that have opened on top of the spinach and return the pan to the oven for another 5 minutes. Remove from the heat and discard any mussels that have not opened. Arrange all of the mussels on top of the spinach, pour the juices in the pan over the mussels and spinach, sprinkle on the parsley and serve over a bed of steamed spinach, with crusty bread.

OVEN-ROASTED MUSSELS WITH GARLIC-HERB BUTTER

Steps:

• Mix first 8 ingredients in small bowl. Season herb butter with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 500. Brush bread on both sides with oil; place on baking sheet. Place bread on top oven rack; toast until golden, turning once, about 5 minutes per side. Meanwhile, place mussels in wide ovenproof pot. Cover, place on bottom oven rack, and roast just until mussels open, about 5 minutes. Remove pot from oven and discard any mussels that did not open. Add herb butter to mussels; stir until melted. Season to taste with ground black pepper. Divide mussels and juices from pot among 4 bowls. Sprinkle with additional chopped chives. Top each serving with sourdough toast and serve.

OVEN ROASTED MUSSELS

Steps:

• Preheat oven to 450 degrees.
• Position 1 rack in bottom third of oven and the other rack in top third of oven.
• Mix 1st seven ingredients in a small bowl; season with salt and pepper.
• Brush bread on both sides with olive oil; place on top baking rack in oven.
• Place mussels in wide oven-proof pot; cover and put on bottom rack.
• Roast mussels until mussels open, about 5-9 minutes.
• Watch bread until it is lightly toasted.
• Remove any mussels that did not open.
• Add herb butter and stir until melted.
• Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
• Serve with bread.

MUSSELS, OVEN ROASTED WITH GARLIC BUTTER SAUCE

Steps:

• 1. Turn oven to 450*. Place butter in large heavy skillet and cover with a lid. Place in oven. Slice garlic as thinly as possible
• 2. Once butter starts to smoke, remove lid, add mussels and garlic to the pan.
• 3. Roast for 10 minutes.
• 4. Enjoy!

OVEN ROASTED MUSSELS WITH GARLIC BUTTER

Steps:

• 1. Set the oven at 400. 2. In a bowl, cream the butter with the shallots, garlic, parsley, 2 tablespoons of the chives, thyme, lemon rind and juice, hot sauce, and salt. 3. Set the bread slices on a baking sheet. Brush them with oil. Roast them in the oven for 5 minutes, watching them carefully, or until they are golden. 4. Turn the oven temperature to 500 degrees. In a large roasting pan, place the mussels. Discard any that are open. Cover with foil and transfer to the oven. Roast the mussels for 5 minutes or until they open. Remove the pan from the oven and discard any mussels that are not open. 5. Add the butter mixture to the mussels. Shake the pan to mix it in. Add salt and pepper. 6. Divide the mussels and the juices among 4 or 8 bowls. Sprinkle with the remaining chives. Top each with a slice of toast.