Compared with other shellfish stars like shrimp, clams, and oysters, mussels get little love from cooks. It’s tough to imagine why: Not only are mussels considerably cheaper than their more popular counterparts, they also cook in a matter of minutes and are nearly impossible to mess up. And, surprisingly enough, they’re perfect grill food. Contained within a foil packet with white wine, garlic, and butter, they’re steamed into a state of sauce-absorbing submission. Use the side of grilled bread to soak up all that luscious liquid.
You’ll Need:
- 4 (2′-long) pieces aluminum foil
- 1 lb mussels, scrubbed underwater and debearded
- 4 cloves garlic, minced
- 2 Tbsp butter, cut them into small pieces
- 1/2 cup chopped fresh parsley
- 1/2 cup white wine
- 4 thick slices sourdough or country-style bread, grilled for a few minutes
How to Make It:
- Preheat a grill over medium-low heat. Fold the sheets of foil into the half crosswise. Place an equal amount of mussels in the center of each sheet, then divide the garlic, butter, and parsley among the four piles.
- For each packet, bring the ends of the foil up over the mussels to create a tent, then fold the foil together to create a tightly sealed package. Just before making the final seal, pour a few tablespoons of white wine into each packet.
- Place the packets directly on the grill grate, fold side facing up, and grill for 10 minutes, until the mussels have all opened. Serve with wedges of grilled bread for dipping.
Makes 4 servings
