Roasted Mussels with Garlic-Butter Crumbs – These Mussels topped with garlic butter crumbs and roasted in the oven, serve perfectly as an appetizer, or over pasta for a delicious dinner. Very quick, SO delicious, and eeeeeasy!
Everyone’s over here like, working on their Superbowl menu, liiiike? and I’m like, what’s for Valentine’s Day dinner?!? Mussels, of course! 😉 😍 💘
Hello Hello! Wednesday, you’re beautiful! …that’s a lie.
It’s windy, it’s freezing cold, and it’s raining. ON the bright side; no snow. Yet.
Remind me again, why I haven’t moved to a very warm State? Duh!
More importantly, it’s been way too long since we discussed garlic butter. Right?! You know what’s up!
So in terms of discussing, I guess I’m just going to tell you that I made these mussels. In fact, I roasted DEEZ mussels. How’s that for better taste? Everything that is roasted becomes my new favorite. I used to hate green beans, but once I roasted them? WOOOOT! I was IN!
Same thing happened here.
My husband loves to slurrrrp up them mussels. ME? Not so much.
…until? … that’s right. Until the oven winked at me and said, Come hither, and use me. USE me so those mussels becometh the love of thy life .
She was right! BUT not before I added some garlic to it all. In butter form. Mixed in with bread crumbs. Err! Panko crumbs!
I swear that a little goes a long way and it really makes the mussels POP. The crunch, especially, blew my mind. 🍴
But it goes without saying that any type of garlic-butter combo is always the part I love in a recipe, and given my fascination with that, it was only a matter of time before I added it to all my seafood. And veg.
You know what, though? It’s even better when you add all of these pretty little mussels over a mound of pasta. SO GOOD!
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- 2- pounds fresh mussels , washed and scrubbed (if frozen, thaw before using)
- 1 cup low-sodium vegetable broth
- 4 tablespoons butter
- 3 garlic cloves , minced
- 1 teaspoon finely chopped rosemary leaves (from about 1 sprig)
- 1 cup panko crumbs
- salt and fresh ground pepper , to taste
- chopped fresh parsley , for garnish
- Preheat oven to 500F.
- Lightly grease a baking sheet with cooking spray and set aside.
- Add vegetable broth to a soup pot and bring to a boil.
- Add the mussels; cover with a lid and continue to cook over high heat for 4 minutes, or until they open.
- Remove from heat.
- Using a slotted spoon, transfer mussels to previously prepared baking sheet.
- Discard the empty half of each shell.
- Spoon a drizzle of the cooking broth over each shell and set aside.
- Melt butter over medium-heat in a nonstick skillet.
- Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- Stir in the rosemary, and continue to cook for a few more seconds.
- Remove from heat.
- Add panko crumbs, salt and pepper; stir until moistened and well combined.
- Spoon prepared crumbs over the mussels.
- Transfer to oven and bake for 4 minutes.
- Remove from oven.
- Garnish with chopped fresh parsley.
Mussels can be served as an appetizer, or over pasta for a delicious dinner.br]
WW SmartPoints: 6
Inspired by [Food and Wine
TOOLS AND INGREDIENTS USED IN THIS RECIPE: