Grilled Mussels with Asparagus

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). While the grill heats, rinse the mussels under cold water and discard any with broken shells or those that don't close when tapped.

   Tip: Clean mussels the morning of cooking and store in the coldest part of your refrigerator for best results.

2. 2

   In a small bowl, combine the minced garlic, melted butter, white wine, lemon juice, parsley, thyme, and red pepper flakes. Set this mixture aside.

   Tip: You can prepare this sauce up to 2 hours ahead and refrigerate until ready to use.

3. 3

   Toss the trimmed asparagus spears with olive oil, sea salt, and black pepper in a large bowl until evenly coated.

   Tip: For even cooking, try to select asparagus spears of similar thickness.

4. 4

   Place the asparagus directly on the hot grill grates in a single layer. Grill for 4-5 minutes, shaking the grill basket or flipping halfway through, until the spears are tender-crisp with light char marks.

   Tip: Don't let the asparagus fully soften—it will continue cooking slightly after removal from heat.

5. 5

   Push the cooked asparagus to the cooler side of the grill. Arrange the mussels on the hotter side of the grill in a single layer, flat-side down.

   Tip: Place mussels cup-side up to catch the cooking juices and butter sauce.

6. 6

   Spoon approximately 1 tablespoon of the garlic-butter sauce into each mussel. Close the grill lid and cook for 4-6 minutes, until the mussel shells open slightly.

   Tip: Discard any mussels that don't open after cooking, as they may not be safe to eat.

7. 7

   Transfer the grilled mussels and asparagus to a large serving platter. Pour any remaining sauce from the grill over the seafood and vegetables.

   Tip: Work quickly when transferring to prevent mussels from closing back up.

8. 8

   Garnish with extra fresh parsley and a squeeze of lemon juice. Serve immediately while still hot, with crusty bread for dipping in the sauce.

   Tip: Provide small forks or toothpicks for easier mussel removal from shells at the table.