Entrees

Iron Skillet Roasted Mussels

Sharon Kramis & Julie Kramis Hearne / September 7, 2016

Fresh mussels roasted in a flavorful white wine butter sauce. 

Mussels should be cooked until their shells open up and they are plump and juicy; if they don’t open, don’t eat them. Serve with a crusty loaf of your favorite bread to sop up all the tasty juices!

Iron Skillet Roasted Mussels cooked in a cast iron skillet.

Prep Time

5 minutes

Cook Time

8-10 minutes

Servings

6

Ingredients

  • 1/2 cup white wine 
  • 1/4 cup (1/2 stick) unsalted butter 
  • 1 leek (white part only), rinsed well and chopped 
  • 1/4 teaspoon red pepper flakes 
  • 2 pounds mussels, scrubbed and debearded (discard any that won’t close) 
  • 3 tablespoons chopped fresh parsley  
  • Salt and freshly ground black pepper 
Iron Skillet Roasted Mussels cooked in a cast iron skillet.

Preparation

  1. In a 10- to 12-inch cast iron skillet or 5-quart Dutch oven, combine the wine, butter, leek, and red pepper and bring to a boil over medium-high heat. 
  2. Reduce the heat to medium, add the mussels, and cover. Cook until the shells open and the mussels are plump, 8 to 10 minutes; discard any that won’t open. Sprinkle the parsley over the top and season with a dash of salt and pepper. Serve right from the skillet or Dutch oven with sliced bread. 
Sharon Kramis & Julie Kramis Hearne

Contributed By

Sharon Kramis & Julie Kramis Hearne

Sharon and Julie are a team of cookbook authors who live in Seattle, Washington. They have co-written The Cast Iron Skillet Cookbook, Cast Iron Skillet - Big Flavors, and The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen

Iron Skillet Roasted Mussels

By Sharon Kramis & Julie Kramis Hearne

Prep Time: 5 minutes

Cook Time: 8-10 minutes

Servings: 6

Ingredients

  • 1/2 cup white wine 
  • 1/4 cup (1/2 stick) unsalted butter 
  • 1 leek (white part only), rinsed well and chopped 
  • 1/4 teaspoon red pepper flakes 
  • 2 pounds mussels, scrubbed and debearded (discard any that won’t close) 
  • 3 tablespoons chopped fresh parsley  
  • Salt and freshly ground black pepper 
Iron Skillet Roasted Mussels

Preparation

  1. In a 10- to 12-inch cast iron skillet or 5-quart Dutch oven, combine the wine, butter, leek, and red pepper and bring to a boil over medium-high heat. 
  2. Reduce the heat to medium, add the mussels, and cover. Cook until the shells open and the mussels are plump, 8 to 10 minutes; discard any that won’t open. Sprinkle the parsley over the top and season with a dash of salt and pepper. Serve right from the skillet or Dutch oven with sliced bread. 

Recipe by Sharon Kramis & Julie Kramis Hearne for Lodge Cast Iron at http://www.lodgemfg.com/recipe/iron-skillet-roasted-mussels