• 7 Ratings

Drizzle grilled mussels with a rich garlic butter sauce for a restaurant-quality seafood dish that comes together in next to no time. Serve this recipe for mussels with plenty of bread to sop up any excess sauce.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Scrub mussels in shells under cold running water. If present, remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

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  • For sauce, in a small saucepan melt butter over medium heat. Add garlic; cook for 1 minute. Add wine; bring just to a simmer. Remove from heat; stir in parsley.

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  • Tear off a 36x18-inch piece of heavy foil; fold foil in half to make an 18-inch square. Place the mussels in the center of the foil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mussels, leaving space for steam to build.

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  • Place foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until shells open. Transfer mussels (discard any that do not open) and any liquid to a serving bowl.

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  • Transfer the sauce to small bowls for dipping. Serve mussels with sauce and, if desired, bread. Makes 4 appetizer servings.

*Test Kitchen Tip:

You can store live mussels in the refrigerator, covered with a moist cloth, for up to 3 days. Before you cook them, tap any open shells. If the mussels are alive, the shells will close. Discard any that arent alive.

Nutrition Facts

191 calories; 16 g total fat; 10 g saturated fat; 56 mg cholesterol; 272 mg sodium. 3 g carbohydrates; 0 g fiber; 7 g protein; 680 IU vitamin a; 6 mg vitamin c; 20 mg calcium; 2 mg iron;

Reviews

7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0