Recipes     Jody Denton
Interview Bio Restaurants Recipes
Iron Skillet Roasted Mussels
Yield: About 4 to 6 servings
  • 2 pounds P.E.I. mussels, beards removed and scrubbed if necessary
  • 1/2 pound butter
  • 2 cloves fresh garlic, lightly crushed
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 teaspoons black peppercorns
  • Juice of 1 lemon (Meyer lemon if in season)
  • Salt and freshly ground black pepper
Wine Suggestion
1998 Pigato, Bardellini, Liguria

For the herb butter, place the butter, garlic, thyme, bay leaf and peppercorns in a double boiler and cook for one hour. After the butter has clarified, skim off the milk solids from the top and strain out the herbs and spices. Squeeze fresh lemon into the butter just before serving.

For the mussels, warm a large cast iron skillet over medium heat for 2 or 3 minutes. Spread the mussels evenly over the surface of the skillet and turn the heat to high. After 3 or 4 minutes, the mussels should all be open. Sprinkle salt and pepper liberally over the mussels. Remove from heat and serve immediately right on the cast iron skillet with a bowl of the clarified herb butter and lemon on the side for dipping.