Baked Mussels recipe with roasted root vegetables, topped with Mediterranean Chimichurri sauce.The mussels turn out tender and paired with the Chimichurri, it takes the flavor to a whole new level!Try this cozy seafood sheet pan dinner as one of your go-to mussel recipes!
Set an oven rack in the center of the oven and preheat to 425F.
Slice the vegetables and place on a baking sheet with olive oil. Spirnkle with salt and pepper and place in oven for 25-30 minutes, until they look cooked through.
In the meantime, pull the beards off the mussels, and rinse them well then place on a sheet pan.
Put the mussels in the oven as soon as the root vegetables are looking cooked and turning golden on the bottom. Bake mussels for 4-6 minutes, as soon as they open up, they're done.
Remove and place them in a bowl then drizzle chimichurri into them. Then add the vegetables and coat in chimichurri.
Notes
Shellfish safety:-Purchase Mussels that have closed shells, and smell fresh. If they have a very strong smell, they could be bad.-Do not place mussels in standing water prior to cooking. They will suffocate.-If the mussels are slightly opened prior to cooking, tap them a few times and they should close within 30 seconds or so. If they don't close, try rinsing them under cold water for a couple of seconds. If they don't close within 30 seconds, then discard them. Oftentimes mussels go bad if they've been left in the water from ice melting, or the shells are cracked, or it's past their expiration. Either way, it's always best to discard them.Nutritional info varies depending on what vegetables you choose.Storage:-Store any leftovers in an air-tight container in the fridge for up to 2 days.