How to Grill Mussels
When the weather is cold, mussels steamed in the pan with white wine and parsley makes a wonderful meal, served with warm garlic bread. Then maybe follow them up with some mulled wine or hot apple cider. This is why everyone should know how to cook mussels. When the weather turns warm, such a dish might not offer the same appeal but that’s when the barbecue comes into play and grilling season is in full swing.
In the following recipe we are taking live mussels and cooking them in foil packets. They are served with a butter, parsley and white wine sauce, along with some bread. This makes a lovely appetizer for 4 or an entrée for 2. If you’re serving it as an entrée then consider fries on the side or baked potatoes.
How to Store Mussels Safely
When learning how to cook mussels, you should know that live mussels may be stored in the refrigerator for a couple of days. Before you cook them, tap any shells which are open. Alive ones will close their shells right away. Dead ones won’t so discard any that don’t close when you give them a sharp tap. Soak them in salted water for a few minutes too. This encourages them to spit out any grit.
Changes You Can Make to the Recipe
If you want to tweak the recipe, you can swap the parsley for green onion or add some hot sauce into the dipping sauce to spice it up a bit. This recipe can also be used with clams or other kinds of seafood. The dry heat from the grill will cook the seafood well and the aluminum foil will protect them from scorching.
This makes a really good appetizer before a meat main dish, so perhaps as soon as you’ve served these, pop some steaks or chicken wings on the grill, so people can have those as soon as they’re done with the mussels.
- 40 fresh mussels
- 2 minced garlic cloves
- ⅔ cup (150g) butter
- 4 tablespoons chopped fresh parsley
- 4 tablespoons dry white wine
- Toasted bread slices, to serve
- Scrub the mussels under running water and pull off any beards.
- Soak them in salted water for 15 minutes then drain and rinse under cold running water.
- Melt the butter in a pan then add the garlic and cook for a minute.
- Add the wine and bring the mixture to a simmer, then take it off the heat.
- Stir in the parsley.
- Fold a large rectangle of aluminum foil in half so you have a big square.
- Put the mussels in the middle and bring up the edges, then seal with a double fold.
- Fold the edges together so the mussels are totally enclosed, leaving a small space for the steam to escape.
- Put the foil packet on the grill over a medium-high heat for 8 to 10 minutes or until the shells have opened.
- Put the mussels on a serving platter and put the sauce in small bowls for dipping.
- Offer bread on the side.
- Now you know how to cook mussels, you'll want to make this dish regularly.
Photo by: Amenic181, at FreeDigitalPhotos.net
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