Black Skillet Mussels

This was certainly the easiest recipe I've made, and perhaps the easiest I've heard of. We expect no less from Bittman. Just get a cast-iron skillet really really hot and put the mussels in. They open up and release their juices, which they then steam in. Throw a little salt and pepper in and serve them in the pan. They're juicy and a bit smoky. A perfect appetizer.