Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.
A cookbook recipe exclusively for ATK Essential members from How to Roast EverythingGather Your Ingredients
Before You Begin
Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.
Instructions
1.
Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, garlic, and pepper flakes in large roasting pan over medium heat; cook, stirring constantly, until fragrant, about 30 seconds. Add wine, thyme sprigs, and bay leaves and bring to boil. Cook until wine is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.
2.
Remove pan from oven. Push mussels to sides of pan. Add butter to center and whisk until melted. Discard thyme sprigs and bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.
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