Grilled Mussels with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
One of my favorite summer discoveries is this beautiful grilled mussels with artichoke dish that comes together in under an hour. Fresh mussels are packed with protein and omega 3 fatty acids that are wonderful for heart health, and they're incredibly affordable too, making this an elegant meal that won't break the bank. The tender artichoke hearts pair perfectly with garlicky white wine sauce, and the whole thing is so straightforward that you'll have dinner on the table faster than you'd think. This is my go to recipe when I want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgartichoke hearts(halved lengthwise)
- 5 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- 3 tbspfresh lemon juice
- 3 tbspfresh parsley(chopped)
- 4fresh thyme sprigs
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 2 tbspunsalted butter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking.
Tip: Allow the grill to heat for at least 10 minutes for even cooking.
- 2
Toss the halved artichoke hearts with 2 tablespoons of olive oil, salt, and pepper. Arrange them cut-side down on the grill and cook for 8-10 minutes until golden and tender, turning halfway through.
Tip: The cut side should develop a nice char for deeper flavor.
- 3
While artichokes grill, prepare the mussel sauce by heating 3 tablespoons of olive oil in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.
- 4
Pour the white wine into the garlic oil, add thyme sprigs, and simmer for 3 minutes to reduce slightly. Stir in lemon juice, butter, red pepper flakes, and half of the fresh parsley. Season with salt and pepper to taste.
Tip: This sauce will keep warm while you grill the mussels.
- 5
Once artichokes are done, transfer them to a serving platter. Place mussels directly on the grill grates, hinge-side down. Cook for 4-5 minutes until the shells open slightly.
Tip: Discard any mussels that don't open after cooking—this indicates they were not fresh.
- 6
Carefully remove the mussels from the grill and arrange them among the artichokes on the platter.
Tip: Use tongs to handle the mussels to avoid burns from the hot shells.
- 7
Pour the warm garlic-wine sauce over the mussels and artichokes, ensuring even distribution. Garnish with remaining fresh parsley and extra thyme if desired.
Tip: Serve immediately with crusty bread to soak up the delicious sauce.
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