Best 8 Oven Roasted Mussels With Garlic Herb Butter Recipes

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Cooking mussels in the oven is an easy and delicious way to enjoy this seafood delicacy. You can prepare your mussels with just a few ingredients and simple steps. This recipe combines mussels, garlic, herbs, and butter to create a flavorful dish that is perfect for a special occasion or a casual weeknight meal.

Here are our top 8 tried and tested recipes!

ROASTED MUSSELS



Roasted Mussels image

This recipe for roasted mussels, courtesy of Sam Hayward of Fore Street, brings the delicious taste of the sea to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 pounds fresh blue mussels, debearded and rinsed
1 1/2 ounces whole almonds, skin on
3 1/2 tablespoons unsalted butter
1 1/2 tablespoons finely minced shallots
2 cloves garlic, finely minced
6 tablespoons dry white wine, such as Sauvignon Blanc
1 tablespoon fresh lemon juice
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh chervil leaves
Coarse sea salt and freshly ground pepper
Crusty bread, for serving

Steps:

  • Preheat oven to 400 degrees. Spread almonds in an even layer on a baking sheet. Transfer baking sheet to oven and roast until fragrant, about 5 minutes; let cool. Coarsely chop almonds by hand or pulse in a food processor.
  • Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat. Add 1 tablespoon butter and cook until melted. Add shallots and garlic, cooking until translucent, 2 to 3 minutes. Add wine and lemon juice, bring to a boil, and immediately remove from heat. Toss in herbs and almonds; season with salt and pepper.
  • Increase oven temperature to 450 degrees. Arrange mussels in the roasting pan in no more than two even layers. Cut remaining 2 1/2 tablespoons butter into pieces and place over mussels. Transfer to oven and roast, tossing mussels to coat, every 3 to 4 minutes, until mussels have opened and sauce is creamy. Serve immediately with bread for dipping.

MUSSELS IN GARLIC BUTTER



Mussels in Garlic Butter image

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.

Provided by Tisme

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

125 g butter, cubed
2 garlic cloves, crushed
1/4 cup parsley, finely chopped
2 dozen mussels, washed & beards removed
1/4 cup shallot, chopped
2 sprigs thyme
1 bay leaf
1/4 teaspoon salt (optional)
1 cup dry white wine

Steps:

  • Cream the butter with the garlic and parsley in a bowl and set aside.
  • Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
  • Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
  • Dot generously with the garlic butter and grill until the butter has melted.
  • Serve the mussles on their own or in the wine broth.

GARLIC-BUTTER ROASTED MUSHROOMS



Garlic-Butter Roasted Mushrooms image

Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.

Provided by France C

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound fresh white mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons salted butter, melted
1 pinch salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Clean mushrooms with a damp paper towel and gently remove and discard stems.
  • Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
  • Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 4.4 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 1.9 g

OVEN-ROASTED MUSSELS WITH FRESH SPINACH



Oven-Roasted Mussels With Fresh Spinach image

Mussels don't have to be steamed. They will pop open in a hot, dry cast iron skillet on a grill or in the oven. In this dish they are first tossed with garlic, olive oil and wine, then roasted along with the marinade in a pan in a hot oven. You may have to do this in batches, depending on the size of your skillet or baking dish. I like to use cast iron or enameled cast iron. This particular recipe is inspired by one in "The Mozza Cookbook," by Nancy Silverton. Served over a generous bed of steamed spinach, this is a beautiful dish. If you have leftovers, remove the mussels from the shells, chop the spinach and toss with pasta.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 1/2 pounds black mussels
2 tablespoons extra virgin olive oil
2 to 4 garlic cloves (to taste), minced
1/2 cup dry white wine
1 pound roma tomatoes, seeded and finely chopped
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup minced flat-leaf parsley
Salt and freshly ground pepper to taste
2 generous bunches fresh spinach (about 1 1/4 to 1 1/2 pounds), stem ends trimmed away, washed well in 2 rinses of water

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.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1650 milligrams, Sugar 4 grams

BROILED MUSSELS WITH GARLICKY HERB BUTTER



Broiled Mussels With Garlicky Herb Butter image

Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.

Provided by Melissa Clark

Categories     appetizer

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 8

1/2 cup parsley leaves
2 large garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 tablespoons unsalted butter, softened
1/4 cup plus 1 1/2 tablespoons Pernod or pastis
2 pounds mussels, scrubbed
1/3 cup bread crumbs

Steps:

  • In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
  • In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
  • Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams

MUSSELS WITH PARSLEY AND GARLIC



Mussels with Parsley and Garlic image

Categories     Garlic     Shellfish     Appetizer     Bake     Steam     Quick & Easy     Wheat/Gluten-Free     Mussel     Spring     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a first course or 2 as a main course

Number Of Ingredients 6

2 lb mussels (preferably cultivated), cleaned and beards removed
3 garlic cloves, coarsely chopped
1 cup fresh flat-leaf parsley
1/2 stick unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

OVEN ROASTED MUSSELS



Oven Roasted Mussels image

I found this recipe in one of my Bon Appetit magazines. It is so delicious. It is a true treat, as mussels can be expensive.

Provided by Leilani

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter
2 tablespoons shallots, minced
1 tablespoon fresh Italian parsley, chopped
1 tablespoon chives, chopped
1 tablespoon lemon juice
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
French bread, sliced
1/4 cup olive oil
2 lbs fresh mussels, debearded
additional chopped chives (to garnish)

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.

Nutrition Facts : Calories 423.9, Fat 30.1, SaturatedFat 10.1, Cholesterol 94, Sodium 732.1, Carbohydrate 10.2, Fiber 0.1, Sugar 0.1, Protein 27.4

OVEN-ROASTED MUSSELS WITH GARLIC-HERB BUTTER



OVEN-ROASTED MUSSELS WITH GARLIC-HERB BUTTER image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 12

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons (packed) minced shallot
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
4 5x3x1/2-inch slices crusty sourdough bread
1/4 cup extra-virgin olive oil
2 pounds mussels, scrubbed, debearded
Additional chopped fresh chives

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.

Tips:

  • Choose fresh mussels: Make sure the mussels are alive and tightly closed. Discard any mussels that are open or cracked.
  • Scrub the mussels thoroughly: Use a stiff brush to scrub the mussels to remove any dirt or debris.
  • Debeard the mussels: If the mussels have beards, remove them by pulling them out with your fingers.
  • Use a large pot: The mussels will expand as they cook, so use a large pot to prevent overcrowding.
  • Don't overcook the mussels: Mussels only take a few minutes to cook. Overcooking will make them tough and rubbery.
  • Serve immediately: Mussels are best served immediately after they are cooked.

Conclusion:

Oven-roasted mussels with garlic herb butter is an easy and delicious seafood dish that is perfect for a quick and easy meal. The mussels are steamed in a flavorful garlic herb butter sauce, which infuses them with a delicious flavor. This dish is sure to impress your guests, and it is also a great way to get your daily dose of seafood.

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