Tuesday, March 31, 2009

Adam's pan roasted mussels

I love it when he makes this - always yummy and so quick and easy. We just had it last night - the two of us can handle 3 pounds of mussels and most of a baguette, without difficulty =) There really isn't any juice to dip the bread in with this recipe though, as you cook it off.

2-3 pounds of mussels
1 cup chopped parsley
freshly ground pepper

Wash the mussels - discard any broken or open ones. Heat a heavy bottomed pan or cast iron skillet until it is very hot. Add the mussels and stir occasionally to evenly distribute heat. The mussels will release their juices and begin to open. Keep stirring and cook until juices have cooked off. This almost smokes them in their own juices. Total cooking time is 6-8 minutes, give or take. Dump into a large bowl. Sprinkle with parsley and pepper. Serve immediately.

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