Cast Iron Roasted Mussels Recipe

clean and prep

Rinse mussels under cold water. Scrub shells and remove any beards by pulling toward hinge. Discard any mussels that are cracked or do not close when tapped. Place cleaned mussels in a bowl and toss with 1 tsp salt; let sit in refrigerator while preparing other components (up to 30 minutes).

Preheat oven to 425°F (220°C).

Heat a 12-inch cast iron skillet over medium heat. Add the bacon and cook until the fat is rendered and bacon is crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate and reserve fat in skillet. Chop bacon into 1/2-inch pieces once cool.

If there isn’t at least 1 tablespoon bacon fat in the skillet, add 1 tbs olive oil. Reduce heat to medium-low and add the minced shallot. Sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Carefully add the Pernod to the skillet (stand back slightly) and ignite with a long lighter if you want to flambé briefly to burn off some alcohol and leave the anise flavor; alternatively, let it reduce for 1–2 minutes. Scrape any browned bits from the bottom of the skillet.

Stir in the tomato paste and smoked paprika; cook 1 minute. Add the diced roasted tomatoes, white wine, and stock. Bring to a brisk simmer and let reduce 6–8 minutes until slightly thickened and flavorful.

Taste and season with black pepper. Stir the reserved chopped bacon back into the sauce. If sauce seems thin, simmer another 2–3 minutes. Reduce heat to low while you add mussels.

Increase oven temperature to 450°F (230°C). With sauce simmering gently in the skillet, arrange the cleaned mussels in a single layer in the skillet, hinge side down, and reserve any that are open — discard ones that remain open after being tapped. Pour any liquid released by the mussels into the pan.

Scatter the cold butter cubes over the skillet and transfer the cast iron to the preheated oven. Roast for 8–10 minutes, or until mussels have opened and the sauce is bubbling and slightly reduced. Keep an eye — mussels cook quickly and overcooking will toughen them.

Remove skillet from oven. Discard any mussels that didn't open. Squeeze the lemon juice over the mussels and add lemon zest. Sprinkle the chopped fines herbs (parsley, tarragon, chives) over the top and finish with flaky sea salt. Gently toss to coat.

While mussels roast, mix mayonnaise, minced garlic, and lemon juice in a small bowl to make a quick aioli. Taste and adjust seasoning to taste.

Brush bread slices lightly with olive oil on both sides. Heat a grill pan or clean cast iron skillet over medium-high heat. Grill bread slices until charred marks appear and bread is toasted, about 1–2 minutes per side.

When toasted, spread a thin layer of aioli on each slice. Optionally rub the cut side of an additional fresh garlic clove over warm toast for extra garlic aroma.

Serve the cast iron roasted mussels straight from the skillet, with aioli-grilled bread on the side to soak up the smoky, Pernod-tomato broth. Provide a lemon wedge if desired.

Enjoy immediately; leftovers can be refrigerated for up to 1 day and gently reheated, but are best fresh.