Grilled Mussels with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just half an hour. Fresh mussels are incredibly affordable and cook so fast on the grill, leaving you plenty of time to prepare the creamy avocado topping. Avocados are packed with heart healthy monounsaturated fats that keep you satisfied, and combined with zesty lime and cilantro, they create the perfect complement to briny, tender mussels. The whole dish feels fancy enough for guests but honestly requires minimal effort. I promise you'll be amazed at how impressive this tastes when it's this simple to make.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 2ripe avocados(halved and pitted)
- 2lime(one juiced, one cut into wedges)
- 237 mlfresh cilantro(finely chopped)
- 1red chili(thinly sliced)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1shallot(finely minced)
- 237 mlwhite wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While the grill warms, pat the mussels dry with paper towels and discard any that won't close when tapped.
Tip: Dry mussels will grill more evenly and develop better browning.
- 2
In a small bowl, combine minced garlic, shallot, chopped cilantro, lime juice, olive oil, salt, and pepper to create an herb dressing.
Tip: Make this dressing while waiting for the grill to reach temperature.
- 3
Brush the grill grates lightly with oil to prevent sticking. Place mussels directly on the grill, flat-side down, in a single layer.
Tip: Arrange them in a way that makes them easy to flip with tongs.
- 4
Grill the mussels for 4-5 minutes until the shells begin to open slightly and show char marks.
Tip: Listen for a gentle sizzle—this indicates proper heat contact.
- 5
Flip each mussel carefully using tongs and grill for another 3-4 minutes until they open fully. Discard any that remain closed.
Tip: Open mussels cook quickly; monitor closely to avoid overcooking.
- 6
Transfer grilled mussels to a serving platter. Spoon a small amount of the herb dressing into each mussel shell.
- 7
Scoop avocado flesh directly into the shells or onto the platter alongside mussels. Drizzle with extra lime juice and scatter sliced red chili on top.
Tip: Work quickly with avocado as it oxidizes; add it just before serving.
- 8
Garnish with extra fresh cilantro and serve immediately with lime wedges on the side.
Tip: Serve while the mussels are still warm for the best flavor contrast with the cool avocado.
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