Grilled Mussels with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dish I absolutely love making when I want something elegant but effortless. Grilled mussels with aubergine comes together in just 45 minutes total, making it perfect for weeknight dinners or impressing guests without spending hours in the kitchen. The mussels are packed with iron and vitamin B12, so you're getting real nutritional benefits alongside incredible flavor. Tender aubergine soaks up all that garlicky white wine sauce beautifully, while fresh lemon juice and basil keep everything bright and lively. This recipe has become a staple in my rotation because it's genuinely simple, the ingredients won't break the bank, and somehow it always feels like a special occasion meal.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 2 mediumaubergine(sliced lengthwise into 1/2-inch planks)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 1 teaspoonred pepper flakes
- 237 mlfresh parsley(chopped)
- 2 tablespoonsfresh basil(torn)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Heat your grill to medium-high heat and brush the grates with oil to prevent sticking.
Tip: If using a stovetop grill pan, ensure it's smoking hot for optimal char marks.
- 2
Brush both sides of the aubergine planks generously with 3 tablespoons of olive oil and season with half the salt and pepper.
Tip: Aubergine absorbs oil readily, so don't be shy with the coating to prevent drying.
- 3
Place aubergine slices directly on the grill and cook for 4-5 minutes per side until golden brown with charred lines. Transfer to a cutting board and cut into 1-inch pieces.
Tip: Don't move the aubergine around too much—let it sit to develop that beautiful caramelization.
- 4
In a large grill-safe skillet or cast iron pan, heat the remaining 2 tablespoons of olive oil over medium-high heat on the grill.
Tip: Cast iron retains heat beautifully and distributes it evenly for consistent cooking.
- 5
Add the minced garlic and sliced shallot to the hot oil and sauté for 1-2 minutes until fragrant, being careful not to burn.
Tip: Garlic can burn quickly on high heat, so watch carefully and stir frequently.
- 6
Pour in the white wine and lemon juice, then add the red pepper flakes. Let the mixture simmer for 2 minutes to allow the wine to reduce slightly.
Tip: The acidity of the wine and lemon brightens the dish and helps extract the mussel flavors.
- 7
Add the cleaned mussels and grilled aubergine pieces to the pan, stirring gently to coat everything in the sauce. Cover with a grill-safe lid or aluminum foil.
Tip: Don't overcrowd the mussels—they need space for steam to circulate and open properly.
- 8
Cook covered for 5-7 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that remain closed.
Tip: Check at 5 minutes; mussels open quickly and overcooking toughens them.
- 9
Remove from heat and stir in the fresh parsley and basil. Season with remaining salt and pepper to taste.
Tip: Add fresh herbs at the end to preserve their vibrant flavor and aroma.
- 10
Divide among four serving bowls and drizzle with the pan juices. Serve immediately with crusty bread for soaking up the sauce.
Tip: Serve in shallow bowls to showcase the beautiful presentation and ensure guests get plenty of the delicious broth.
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