Iron Skillet-roasted Mussels
Mussels and clams deserve the respect, some chefs would argue, of being left pretty much alone. Here’s a recipe that does almost nothing to alter the sea-fresh flavor of mussels.
- Mussels - 48, scrubbed and debearded
- Salt and freshly cracked pepper to taste
- Clarified Unsalted Butter - 1 cup
Heat a large dry cast-iron skillet over high heat until smoking hot. Place the mussels in the skillet in a single layer and continue to heat until they open, 2 to 3 minutes. Remove the mussels as they pop open, and keep warm. Discard any that do not open. When all are opened, return the mussels to the skillet. Turn off the heat and generously sprinkle them with salt and pepper. Spoon half of the butter over the mussels.
Serve directly from the hot skillet with the remaining butter in a small bowl set in the center of the skillet for dipping.