Skip to main content

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!

Prep Time
5 minutes
Cook Time
8-10 minutes
Cook it With Our
Iron Skillet Roasted Mussels


  • 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


  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. 
Lodge Pan Logo
Lodge Pan Logo
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 InstagramFacebook, 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.

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like