E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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 12 Inch Cast Iron Skillet Ingredients 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. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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 12 Inch Cast Iron Skillet Ingredients 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. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
