BLACK SKILLET MUSSELS

Black Skillet Mussels image

Yield makes 2 servings

Number Of Ingredients 2

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Ingredients

About 1 1/2 pounds mussels, washed and debearded
Salt and freshly ground black pepper

Steps:

Heat a large cast-iron or heavy steel skillet over high heat for about 5 minutes, or until a few drops of water dance across the surface. Add the mussels to the skillet in one layer (your pan may fit more or less than 1 1/2 pounds; use only as many as will fit comfortably or use 2 pans).
Cook, shaking the pan occasionally, until the mussels begin to open. The mussels are done when they're all open and their juices have run out and evaporated in the hot pan. Sprinkle with salt and pepper and serve immediately, in the pan.
Variations
Black Skillet Clams or Oysters: This dish can be made with hardshell clams-littlenecks, cherrystones, or quahogs-or with oysters. (Softshell clams, or steamers, are too sandy for this treatment.) Be sure to wash the shells of any of these mollusks very well and discard any whose shells are open or cracked. As with the mussels, they are done when their shells open.
To add a slightly different flavor:
When the mussels begin to open, add 4 cloves of crushed, peeled garlic to the pan, shaking the pan as directed.
Gently melt 4 tablespoons (1/2 stick) butter in a small saucepan. (If you like, add Tabasco or other hot sauce to taste, along with the juice of a lemon.) Serve it alongside the pan of mussels. To eat, remove a mussel from its shell, dip into the butter, then rub up some of the dried juices from the bottom of the skillet.
Mussels
Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.