Cast Iron Skillet Roasted Mussels with Endive & Celery


  • 4 lb mussels
  • 3 sprigs' worth thyme leaves
  • 1 endive, sliced thinly
  • 1 onion, halved and sliced thinly
  • 1 stalk celery, thinly sliced (with leaves)
  • 1 large clove garlic, halved and sliced thinly
  • ¾-1 cup dry white wine or seafood stock
  • + 2 more ingredients
    • freshly ground black pepper
    • sea salt

Preheat oven to 400. Arrange the mussels in a single layer (or as close to a single layer as you can) in a large cast iron (I used my 14-inch) skillet. Sprinkle with remaining ingredients. Roast for 15 minutes, turning the mussels once, or until the mussels are opened. Discard any unopened mussel...

View full recipe at SpringPad


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