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...

An InLinkz Link-up

Ingredients

• 3½  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.