Skip to main content

Oven Roasted Mussels Over Wilted Greens #FishFridayFoodies


It's time for Fish Friday Foodies' first event of 2019. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month.

This month, Caroline of Caroline's Cooking is hosting as we share seafood recipes fresh from the oven. She mentioned a sheet pan and I was inspired!


Before I get to my recipe. Here's the rest of the #FishFridayFoodies' oven-made menu...






Ingredients


  •   to 4 pounds mussels, scrubbed and beards removed
  • 2 T olive oil
  • 2 to 4 garlic cloves, peeled and pressed
  • ½ C white wine
  • 1 pound tomatoes (I used organic mini hierlooms, halved)
  • pinch red chile flakes
  • ¼ C organic parsley, chopped (I used flat leaf parsley) + more for garnish
  • freshly ground salt
  • freshly ground pepper
  • 2 pounds baby spinach, rinsed and dried
  • 1 T olive oil
  • Also needed: sheet pan, parchment paper

Procedure

Preheat the oven to 400 degrees F.

Combine all of the ingredients in a large mixing bowl, tossing to coat the mussels as much as possible. Spoon the mussels onto a parchment paper-lined baking sheet in a single layer and pour the marinade over the top.

Place tray in the oven and bake for about 10 minutes, until most of the mussels have opened. If there are still some unopened, return the tray to the oven.


In the meantime, heat 1 T olive oil in a large skillet and place the spinach in the pan. Cook until it is just wilted and remove to a serving tray. Arrange all of the mussels on top of the spinach. Then pour the juices in the pan over the mussels and spinach.


Sprinkle with more parsley and serve with a great bottle of white wine. I ended up pairing this dish with a bottle of Domaine Cauhapé 2017 Chant des Vignes – Jurançon Sec. Read my tasting notes by clicking on the link. Cheers.

Comments

  1. I love Mussels, alas I can only make them if our daughter, Jessica and her guy are coming over because no one else in the family will touch them.

    ReplyDelete
  2. Mussels are my absolute favorite! I don't know why I don't make them at home more. This sounds delicious.

    ReplyDelete
  3. I've never tried mussels in the oven, but I do really like them so I am going to have to give this a go!

    ReplyDelete
  4. I love mussels and these are so difficult to get here. Wish I could get a share of these.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn