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Skillet-Roasted Mussels

Jessica Levine
April 6, 2012
Filed under Main Dishes

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Skillet-Roasted Mussels

“You can also serve right out of the skillet,” Julie says. “It holds it’s heat so well, that everything stays hot!

1 cup white wine
2 tablespoon unsalted butter
1 leek, white part only, trimmed, well rinsed, and coarsely chopped
1/4 teaspoon red pepper flakes
2 pounds fresh mussels, de-bearded just before cooking
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 tablespoon unsalted butter, melted
3 tablespoon chopped parsley, for garnish

In a 10- to 12-inch cast iron skillet over medium-high heat, combine the white wine, butter, leeks and red pepper flakes, then bring to a boil. Move away from the heat source slightly and add the mussels. Cover the pan and cook for 6 minutes. Remove the lid and add the peppers. Drizzle the melted butter over the mussels. Replace the lid and cook until the mussels are open and plump, about 3 minutes. Then sprinkle with parsley and serve right from the skillet with sliced crusty bread. Serves four.

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