Grilled Mussels with Asparagus
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Here's a beautiful summer dish I've been making lately that never fails to impress. Fresh mussels paired with tender asparagus come together in just 12 minutes on the grill, making this an incredibly quick weeknight dinner that feels fancy enough for guests. The mussels are packed with iron and omega 3 fatty acids, so you're getting real nutrition alongside pure deliciousness. What I love most is how affordable this meal is compared to restaurant seafood, yet it tastes absolutely restaurant quality. The combination of garlic, white wine, and fresh herbs creates this amazing briny sauce that coats everything perfectly. Give it a try and you'll see why this has become one of my go to recipes.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgfresh asparagus(woody ends trimmed)
- 4 tablespoonsbutter
- 5garlic cloves(minced)
- 177 mldry white wine
- 3 tablespoonsfresh lemon juice
- 59 mlfresh parsley(chopped)
- 1 tablespoonfresh thyme(chopped)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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