Pan-roasting mussels concentrates their delicious flavor and is as easy as tossing clean mussels in a hot (very hot) pan. Allow about 1/2 lb. of mussels per person for an appetizer and about 2 lbs. per person for a main course.
- Heat a cast-iron skillet over high heat until very hot.
- Add clean, picked-over mussels (be sure to throw away any mussels that don't close tightly when you tap on them), sprinkle the mussels with salt (and freshly ground black pepper, if you like) and cook, stirring now and again, until the mussels open.
- Use tongs to remove mussels as they open to avoid over-cooking them. You may need to cook the mussels in batches.
Serve mussels hot. Sprinkle them with chopped flat-leaf parsley, if you like.
