Grilled Mussels Recipe

Inspect mussels and discard any with broken shells or that remain open after a firm tap. Rinse mussels under cold running water to remove surface grit.

Place mussels in a bowl of cold water with 1 tablespoon coarse sea salt and let sit 15 minutes to purge sand. Lift mussels from the water (do not pour water out over them) and pat dry with paper towels. Remove beards by pulling toward the hinge if still present.

In a small bowl, combine 2 tablespoons softened butter, 1 teaspoon minced garlic, 1 tablespoon finely chopped parsley, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon salt. Mix until smooth and homogenous.

Taste and adjust seasoning very slightly if needed; the butter should be bright and slightly tangy from lemon.

Preheat grill to medium-high (about 400°F / 200°C). If using a charcoal grill, set for direct heat. Oil grill grates lightly to prevent sticking.

Place cleaned mussels directly on the hot grill, hinge-side down. Close the grill lid and cook for 2–3 minutes until shells begin to open.

Using tongs, open each mussel slightly (careful of steam). Spoon about 1 teaspoon of the garlic-herb butter into the shell of each mussel. If using, add a small splash (about 1/2 teaspoon) of dry white wine into each open shell for added aroma.

Return mussels to the grill, shell-side down and open side up, and grill 1–2 minutes more until butter is melted, herbs are fragrant and the mussel meat is opaque and just cooked through. Do not overcook — total cooking time should be about 4–5 minutes.

Transfer mussels to a warmed serving plate. Spoon any buttery juices from the grill into the shells. Sprinkle with chopped chives or extra parsley and squeeze lemon wedges over the mussels to taste.

Serve immediately with crusty bread to soak up juices, and provide additional lemon wedges at the table.