Cast-Iron Mussels

1. 1

   Heat an enameled cast-iron Dutch oven (must have the lid) to medium-high.

2. 2

   When the pan is hot, add the mussels and cover.

3. 3

   Steam, covered, for about 2 minutes before checking to see if the mussels have begun to open and release some of their liquid.

4. 4

   Uncover and add the water if there is not sufficient liquid (enough to coat the bottom of the pan).

5. 5

   Cover the pan, and cook until the mussels begin to open.

6. 6

   Turn off the heat when the mussels have peeked open, and set the pan aside, covered, for 2 minutes, to gently finish the cooking.

7. 7

   Add the butter, salt, and lemon, and gently fold the mussels in the cooking juices.

8. 8

   Serve in 4 wide, shallow bowls, and garnish with fresh parsley.

9. 9

   Break bread. Drink wine. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.