Skillet Mussels
SKILLET MUSSELS or MEDITERRANEAN MUSSELS 1-2-3
(Courtesy of Jon Rowley)
This recipe from Jon Rowley is very easy, very fast and unbelievably delicious.
Serve with a good French or Italian bread to soak up all the juices.
INGREDIENTS:
1-1/2 pound medium-sized (11/15 to the pound) Mediterranean mussels
2-3 sprigs fresh parsley
2-3 cloves garlic
Freshly ground black pepper to taste
DIRECTIONS:
Debeard and rinse Mediterranean mussels. Put mussels into a hot dry skillet. The first mussel to open will drop some juice onto the bottom of the hot pan. The juice will sizzle and scorch and provide the seasoning for the finished dish. The juice from the next mussels to open go to the bottom of the pan and deglaze the bit of scorched, carmelized juice from the first mussel.
Continue to cook mussels and reduce the juice until you see the mussel meats contract. Stir occasionally. Mediterranean mussels need to cook for awhile after the shells open. The shells open before the plump meats are done.
While the mussels are cooking, chop garlic (coarsely( and parsley. Use more or less than called for according to taste. When the mussel meats have contracted and are ready to serve, stir in chopped parsley and coarsely chopped garlic. The amount of juice will vary each time you make the dish. Season with black pepper. Plate when the pan emits a pleasant smoky garlic aroma. Serve over grilled Italian bread on the side. You will want to soak up the juices!
BON APPETIT!
