Mussel Pan Roast

On Friday night when Ryan and I were enjoying our chill night, I took some time to plan out our meals for the week.

I typically avoid meal planning because the minute I feel like I am supposed to eat something, I immediately begin craving something else. Well, to avoid this trap, I selected four new recipes to try and figured I’d buy all of the ingredients and then allow myself to select whatever meal I wanted to eat from the four meals each morning this week.

Today I wanted seafood and roasted potatoes, so I selected the recipe for a mussel pan roast, full of mussels, potatoes and vegetables.

I based the meal on a recipe I previously tore out of a past issue of Cooking Light magazine and it turned out great!

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To be honest, this meal seemed way more impressive than it should have because it was actually quite simple.

Something about a meal with mussels seems pretty fancy dancy to me and impressed Ryan quite a bit as well.

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Mussel Pan Roast 

(Slightly adapted from Cooking Light’s Curried Mussel Pan Roast)

  • Serves: 2 – 4 (It fed me and Ryan but Cooking Light’s version says it’s supposed to feed four)
  • Prep time: 10 minutes
  • Cook Time: 40 minutes


  • 1 pound Yukon gold potatoes, cut into 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 pint cherry tomatoes
  • 1/2 large onion, chopped
  • 3 large carrots, chopped
  • 3/4 cup light coconut milk
  • 2 large ears fresh corn, shucked
  • 1 pound mussels, scrubbed
  • 1 cup chopped green onions
  1. Preheat oven to 400 degrees.
  2. Combine potatoes, oil, salt, and pepper in a large roasting pan, tossing well to coat. Arrange potatoes in a single layer in pan. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
  3. Stir in tomatoes, onion, carrots, coconut milk and corn, scraping pan to loosen any browned bits. Nestle mussels into vegetable mixture. Bake at 400° for 20 minutes or until potatoes are tender and mussels open. Discard any unopened shells. Stir in green onions.
  4. Spoon mussel mixture into bowls and enjoy. Add additional salt and pepper to taste if desired.

Right before serving this meal, I almost forgot to add the green onions…

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But I remembered at the last second!

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They added a nice touch of color and flavor.

Ryan and I literally ate everything in the pot with the exception of about four tomatoes. Such a yummy dinner!

After dinner, we played out back with Sadie before relaxing on the porch for a bit. Hanging out on our back porch is slowly becoming an evening tradition now that the nights are a tiny bit cooler and I am loving it! Hopefully we’ll get a table and chairs out there in time for the cooler months so we can eat dinner outside as well.

Hope you’re all having a great night!

P.S. The Fashion page was updated today.


  1. says

    Julie, if you are in the market for patio furniture, I’d suggest going to Walmart – hear me out on this one… We got a beautiful set about two years ago that is by Better Homes and Gardens: a love seat, two chairs and a “coffee table” for like $150 since it was the end of the season. We love it and we’re happy to be living somewhere warm enough to use it now!
    Your dinner looks fabulous 🙂


  2. says

    I am obsessed with mussels but they are scary to me to cook. Was it hard? Do you have to do anything special to them before you cook them? I know once they’re cooked you’re not supposed to eat the unopened ones but that’s it. So do you just head over to the fish section in the grocery story, buy a 1lb and get going?


  3. Rosa - Fitness, Food, Fulfilled says

    That totally sounds fancy! I’ve never made mussels at home, but I love getting them at a seafood restaurant. Had some super fresh ones in San Diego this past week. Delish!

    Can’t wait to try this recipe!


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