Grilled Mussels with Garlic Butter


Serve this recipe for mussels with plenty of bread to sop up any excess sauce.

grilled mussels with garlic butter

BHG / Crystal Hughes

Prep Time:
10 mins
Grill Time:
8 mins
Total Time:
18 mins

Drizzle grilled mussels with a rich garlic butter sauce for a restaurant-quality seafood dish that comes together in next to no time. Mussels are one of our favorite appetizer and dinner ideas because they cook up incredibly quickly and absorb the flavors of their cooking liquid or sauce. To make this mussel recipe a meal, serve it alongside crusty bread and a big green salad.

This recipe for mussels includes white wine in the sauce. If you'd prefer not to add wine, swap in vegetable broth or even a splash of fruit juice instead. Most mussel recipes are best served right away and this one is no exception. Prep the garlic butter and bread ahead of grilling the mussels so you can transfer them to a serving bowl and dig right in.


  • 1 ½ pound fresh mussels (about 20)*

  • cup butter

  • 1 clove garlic, minced

  • 2 tablespoon dry white wine

  • 2 tablespoon snipped fresh parsley

  • Grilled or toasted sourdough bread slices (optional)


  1. cleaning mussels in sink

    BHG / Crystal Hughes

    Scrub the mussels in their shells under cold running water. If present, remove any beards. Discard any mussels with cracked or broken shells, as well as mussels that are open and not closed.

  2. mussels in pot with salt and water

    BHG / Crystal Hughes

    In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add the mussels.

  3. Soak the mussels for 15 minutes; drain and rinse. Discard the water. Repeat soaking, draining, and rinsing twice.

  4. melting butter in pot for sauce

    BHG / Crystal Hughes

    For the sauce, in a small saucepan melt the butter over medium heat. Add the minced garlic; cook for 1 minute. Be sure not to burn the garlic or your sauce will taste bitter. Add wine; bring just to a simmer. Remove from heat; stir in fresh parsley.

  5. Tear off a 36x18-inch piece of heavy foil; fold the foil in half to make an 18-inch square.

  6. mussels on foil

    BHG / Crystal Hughes

    Place the mussels in the center of the foil.

  7. folding mussels in aluminum foil

    BHG / Crystal Hughes

    Bring up opposite edges of the foil and seal with a double fold.

  8. foil packet

    BHG / Crystal Hughes

    Fold the remaining edges together to completely enclose mussels, leaving space for steam to build.

  9. aluminum foil packet with mussels on grill

    BHG / Crystal Hughes

    Place the foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until the shells open.

  10. cooked mussels on plate

    BHG / Crystal Hughes

    Transfer the mussels (discard any that do not open) and any liquid to a large serving bowl.

  11. garlic butter sauce for mussels

    BHG / Crystal Hughes

    Transfer the sauce to small bowls for dipping. Serve the grilled mussels with sauce and, if desired, crusty bread for dipping. 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 aren't alive. The mussels should smell fresh and briny not overly fishy. If there is a strong odor, discard the mussels.

Nutrition Facts (per serving)

191 Calories
16g Fat
3g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 191
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 56mg 19%
Sodium 272mg 12%
Total Carbohydrate 3g 1%
Protein 7g
Vitamin C 6.5mg 33%
Calcium 20.2mg 2%
Iron 2.2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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