Put canned smoked mussels straight into the baking dish and 4 cheap ingredients to get a meal so delightfully savory your guests will be begging for seconds!

This 5-ingredient oven baked spring mussels dish is the kind of thrifty, pantry-friendly recipe I wish I’d had when my kids were small and surprise company showed up after church. Canned smoked mussels go straight into the baking dish—no fussing, no extra pans—and a few humble ingredients from the fridge and garden turn them into something wonderfully savory and special. It reminds me of the casseroles we Midwestern farm wives leaned on in the spring, when the first green onions and parsley peeked through and we were ready for lighter, brighter flavors but still wanted the comfort of a hot baked dish.

Serve these oven baked spring mussels right in their warm baking dish with plenty of crusty bread, toast points, or crackers to scoop up every bit of the buttery, lemony juices. A simple green salad with crisp lettuce, sliced radishes, and a light vinaigrette makes a lovely partner, as does steamed asparagus or green beans. For a heartier meal, spoon the mussels and their sauce over hot buttered egg noodles, rice, or even mashed potatoes. A chilled white wine, light beer, or sparkling water with lemon fits the bright, smoky flavors nicely.

Servings: 2–3

2 cans (3–4 oz each) smoked mussels in oil, undrained

Preheat your oven to 375°F (190°C). Place a small oven-safe ceramic baking dish (about 1–1 1/2 quarts) on the counter so it’s ready.

Open the cans of smoked mussels and pour everything—mussels and their oil—straight into the baking dish. Spread them out in an even layer so they’re not piled too high in one spot.

Dot the mussels with the small pieces of butter, tucking them here and there across the top so they’ll melt evenly as the dish bakes.

Scatter the sliced green onions over the mussels and butter. Sprinkle the chopped fresh parsley (or other tender spring herbs you’re using) evenly over the top.

Drizzle the fresh lemon juice over everything. If you like a touch more seasoning, add a small pinch of black pepper. The mussels are usually salty enough on their own, so taste later before adding any salt.

Place the baking dish on the middle rack of the preheated oven. Bake for 10–12 minutes, just until the butter is fully melted, the mussels are heated through, and the edges are gently bubbling. Avoid overbaking so the mussels stay tender.

Carefully remove the dish from the oven and let it rest for 3–5 minutes. This helps the flavors settle and keeps anyone from burning their tongue on the hot juices.

Serve the mussels straight from the baking dish while still warm, with crusty bread, toast, or crackers for dipping into the smoky, buttery, lemony sauce. Offer extra lemon wedges on the side for those who like a little more brightness.

You can dress this simple dish up or down depending on what you have on hand. For a creamier version, stir 2–3 tablespoons of heavy cream or half-and-half into the baking dish before it goes into the oven, then bake as directed. If you like a bit of heat, add a small pinch of red pepper flakes along with the black pepper. Other tender spring herbs—like dill, chives, or tarragon—can stand in for the parsley or join it; just keep the total to about 2 tablespoons so the herbs don’t overwhelm the mussels. To make it more of a main dish, spread a layer of cooked rice, small pasta, or thinly sliced parboiled potatoes in the bottom of the baking dish, then pour the canned smoked mussels and remaining ingredients over the top and bake until everything is hot and the starch is lightly soaked with the buttery juices. For a light gratin, sprinkle 2–3 tablespoons of breadcrumbs over the top for the last 5 minutes of baking, just until toasty. Food safety tips: Always check the cans of smoked mussels before using—discard any that are bulging, rusted, badly dented, or have an off smell once opened. Because these mussels are already cooked and smoked, you’re simply reheating them; do not leave the opened mussels sitting at room temperature for more than 2 hours (1 hour if it’s very warm in the kitchen). Refrigerate any leftovers in a covered container and use within 2 days, reheating gently in a low oven or on the stovetop just until warm to avoid toughening the mussels.