RECIPE: Skillet Roasted Mussels from Bigfire at Universal CityWalk

I’ve basically made it my life’s mission to be on the prowl for the best restaurants in Central Florida and its theme parks. From this, I’ve found that Universal CityWalk is an automatic shoo-in for good eats. All of the restaurants at Universal Orlando Resort are awesome with each having its own theme, but as I’ve worked my way around all of the different spots, there’s one that definitely takes the cake. Whether you’re staying at Universal Orlando Resort or just looking for some fire-kissed fare, you really can’t go wrong with Bigfire. 

Truly any order at Bigfire is delicious, but lately it’s the Skillet Roasted Mussels that have become a must-order staple for me and I recommend it any chance I get. Not only are you served Prince Edward Island mussels, but it also comes with a creamy white wine butter sauce (“beurre blanc,” if you want to be fancy) and a side of grilled French baguette for dipping. To create the perfect bite, I suggest dipping the bread in the sauce and then laying a mussel right on top — yum! 

Want to try your hand at making this dish at home? You’re in luck — you can find the recipe straight from our chefs below!

The Recipe

Ingredients:

Mussels

• 2 pounds of fresh Prince Edward Island mussels, washed and beard removed
• 0.25 cups of olive oil
• 0.5 teaspoons of kosher salt
• 0.25 teaspoons of ground black pepper
• 3 ounces of unsalted butter, softened
• 12-inch piece of French baguette
• 2 lemons, ends trimmed and cut in half
• 0.5 teaspoons of smoked sea salt
• 12 chives, .5-inch slices on a bias
• 1 cup of white wine butter sauce

White Wine Butter Sauce

• 1.5 cups of Chablis white wine
• 1 shallot, peeled and minced
• 0.5 cup of unsalted butter, cold and cubed
• Kosher salt to taste

Instructions:

Mussels

1. Preheat a grill pan on the range. Preheat the oven to 350 F.
2. Slice the baguette in ¼-inch thick slices, spread with butter and toast on the grill pan.
3. Grill lemons cut side down for 2 minutes or until grill marks are present.
4. In a mixing bowl toss the mussels, oil, salt and pepper together. Pour onto a sauté pan, cover with a lid and cook until they open. NOTE: If a mussel does not open, it is not good. 
5. Assemble each plate with ¼ of the mussels, 3 of the toasted baguette slices and one of the grilled lemon halves. Sprinkle the mussels with the smoked salt and chives. Add a small ramekin of the warm white wine butter sauce and serve. 

White Wine Butter Sauce

1. In a small pan over medium heat, combine the wine and shallots.
2. Bring to a boil, then turn the heat down to a simmer, reducing the liquid by ⅔. 
3. Turn off the heat and whisk in the butter, one cube at a time. Add salt and pepper to taste. 

And that’s it! Enjoy!

Let us know in the comments below if you try out this recipe. For more, try out some of our other recipes here.