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| Iron
Skillet Roasted Mussels
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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
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Wine
Suggestion
1998 Pigato, Bardellini,
Liguria
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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.
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