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Iron Skillet Roasted Mussels

Sharon Kramis & Julie Kramis Hearne | September 7, 2016

Roast fresh mussels in a flavorful white wine butter sauce until their shells open. Serve with a crusty loaf of your favorite bread to sop up all the tasty juices!

Level
Beginner
Prep Time
5 minutes
Cook Time
8-10 minutes
Serves
6
Cook it With Our
Iron Skillet Roasted Mussels

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

Directions

  1. In a 12 Inch Skillet, 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, 8-10 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. 
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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

 

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