Iron Skillet Roasted Mussels

Jan 17, 2025
by Sharon Kramis & Julie Kramis Hearne

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

Cook it With Our

12" Classic Cast Iron Skillets

Printer-friendly

Ingredients

Printer-friendly

½ cup white wine

¼ cup (½ stick) unsalted butter

1 leek (white part only), rinsed well and chopped

¼ 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

In a 12 Inch Skillet, combine the wine, butter, leek, and red pepper and bring to a boil over medium-high heat.
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.

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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