BLACK SKILLET MUSSELS
Steps:
- Heat a large cast-iron or heavy steel skillet over high heat for about 5 minutes, or until a few drops of water dance across the surface. Add the mussels to the skillet in one layer (your pan may fit more or less than 1 1/2 pounds; use only as many as will fit comfortably or use 2 pans).
- Cook, shaking the pan occasionally, until the mussels begin to open. The mussels are done when they're all open and their juices have run out and evaporated in the hot pan. Sprinkle with salt and pepper and serve immediately, in the pan.
- Variations
- Black Skillet Clams or Oysters: This dish can be made with hardshell clams-littlenecks, cherrystones, or quahogs-or with oysters. (Softshell clams, or steamers, are too sandy for this treatment.) Be sure to wash the shells of any of these mollusks very well and discard any whose shells are open or cracked. As with the mussels, they are done when their shells open.
- To add a slightly different flavor:
- When the mussels begin to open, add 4 cloves of crushed, peeled garlic to the pan, shaking the pan as directed.
- Gently melt 4 tablespoons (1/2 stick) butter in a small saucepan. (If you like, add Tabasco or other hot sauce to taste, along with the juice of a lemon.) Serve it alongside the pan of mussels. To eat, remove a mussel from its shell, dip into the butter, then rub up some of the dried juices from the bottom of the skillet.
- Mussels
- Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.
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Chandler Langermann
[email protected]This is a great recipe for a quick and easy weeknight meal. The mussels are done in no time and the sauce is flavorful and creamy.
Sophia Bonilla
[email protected]I've made this recipe several times and it's always a hit. The mussels are always cooked perfectly and the sauce is delicious. I highly recommend it!
Taqiyah Mongwe
[email protected]This recipe was a bit too salty for my taste, but it was still good. I'll probably use less salt next time.
Israel Eshiet
[email protected]I wasn't sure how I would like mussels, but this recipe changed my mind. The mussels were cooked perfectly and the sauce was flavorful and creamy. I'll definitely be making this again.
Jocelyn Galdo
[email protected]This is my go-to recipe for mussels. It's easy to make and always turns out delicious. I love the combination of the mussels, the white wine, and the garlic.
jalan tiwari
[email protected]I made this recipe for a party and it was a huge hit. The mussels were cooked perfectly and the sauce was delicious. Everyone loved it!
Sharmin Hossain
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are cooked in a delicious sauce and the end result is a flavorful and elegant dish.
Rikta aktar
[email protected]I love the simplicity of this recipe. The mussels are cooked in a flavorful broth and that's it. It's a great way to let the natural flavor of the mussels shine through.
Frank Mason
[email protected]I'm new to cooking mussels, but this recipe was easy to follow and the mussels turned out great! I'll definitely be making this again.
edison melone
[email protected]This is a great recipe for a special occasion. The mussels are elegant and the sauce is flavorful and rich. I served it with some roasted vegetables and it was a perfect meal.
Rihanna Rocher
[email protected]I'm not a fan of mussels, but my husband is. I made this recipe for him and he loved it. He said the mussels were cooked perfectly and the sauce was delicious.
Cnthia Mucavela
[email protected]This recipe was a bit too spicy for my taste, but it was still good. I'll probably make it again with less chili flakes next time.
Nevaeh Chilson
[email protected]I've made this recipe several times and it's always a hit. The mussels are always cooked perfectly and the sauce is delicious. I highly recommend it!
Todd William
[email protected]This is a great recipe for a quick and easy weeknight meal. The mussels are done in no time and the sauce is flavorful and creamy.
alaa Derbas
[email protected]I love this recipe! The mussels are always cooked perfectly and the sauce is delicious. I usually serve it with some crusty bread and a salad.
Cammie Wolfenbarger
[email protected]This recipe was easy to follow and the mussels turned out great! The sauce was a little bland for my taste, but that's easily fixed with some added salt and pepper.
Lumeech Benjamin
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the mussels and the sauce. I will definitely be making this again.
Abdul Ameer 247
[email protected]This is one of my favorite mussel recipes. It's so easy to make and always turns out delicious. The mussels are always cooked perfectly and the sauce is flavorful and creamy.
Yashan kawshalya
[email protected]I'm not a huge fan of mussels, but I decided to give this recipe a try and I'm glad I did! The mussels were cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Hridoy Sliam
[email protected]This recipe was absolutely delicious! The mussels were cooked perfectly and the sauce was flavorful and creamy. I served it with some crusty bread and it was the perfect meal.