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 Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas 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 Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
