Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Skillet-Roasted Mussels with Garlic Dipping Butter

This is one of Andrea's fondest recipes, taking him back to boyhood days by the seaside in Napoli. His recipe back then wasn't sophisticated; roasting the mussels on the beach with a little seawater was as fancy as he got, but you can go one better. These mussels are hot and juicy morsels, a wonderful and simple treat, the perfect way to start out a meal. Mangia!

Ingredients: Print Ingredients

1 lb. of P.E.I. (Prince Edward Island) mussels.

2 tblsp. soy
2 tblsp. white wine

Compound Butter:
2 garlic cloves, finely chopped
1 tblsp. capers
Juice of 1/2 lemon
1 tblsp. white wine
1/2 stick of butter (1/4 c), softened to room temperature
1 tblsp. finely chopped parsley (optional)


Clean and beard the mussels. Heat a large cast-iron skillet on high flame (60 seconds or so). Place the mussels on the skillet until they open up (4-5 minutes) and sprinkle generously with salt and pepper.

To make the Compound Butter, whisk all ingredients together in a bowl. Fold in chopped parsley for color. (Note: The Compound Butter can be made ahead of time, refrigerated, and melted just before serving.) Pour into a ramekin.

How To Serve:

Present the mussels on the hot skillet (be sure to put a metal trivet underneath!). Just before serving, pour a mixture of 2 tblsp. each of white wine and soy sauce over the hot mussels. It will sizzle and steam, a lovely effect. Place the ramekin with the compound butter in the middle of the hot skillet. Dunk and eat immediately!

Click here for a printable version of the recipe.

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