Skillet-Roasted Mussels with Garlic Dipping Butter


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!


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)

How to Serve:

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.

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!

2002, Sex and the Kitchen, Inc. All rights reserved. This Site and the contents of the Site are intended for your personal, noncommercial use.

Powered by
Webteacher's Webdata