Black Skillet Mussels

Though the mollusks are usually served unadorned, they’re filled with their own flavors as well as a certain smokiness contributed by their juices, which burn on the hot surface.

• 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 1½ pounds; use as many as will fit comfortably).
• 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, probably less than 10 minutes. Sprinkle with salt and pepper and serve immediately in the pan.