Grilled Mussels with Beetroot

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates well to prevent sticking. If using pre-roasted beetroot, skip to the next step. Otherwise, wrap fresh beetroot in foil and grill for 15-20 minutes until tender, then peel.

   Tip: Pre-roasted beetroot from a can or vacuum-packed saves time without sacrificing quality.

2. 2

   While the grill heats, prepare the beetroot purée by combining roasted beetroot with 2 tablespoons of olive oil and 2 tablespoons of lemon juice in a food processor. Blend until smooth and creamy, then season with a pinch of salt and pepper. Set aside and keep warm.

   Tip: A velvety purée acts as an elegant base for the grilled mussels.

3. 3

   In a small saucepan over low heat, gently warm 3 tablespoons of olive oil and add the sliced garlic. Cook slowly for 4-5 minutes, stirring frequently, until the garlic becomes golden and crispy. Remove with a slotted spoon to drain on paper towels, reserving the infused oil.

   Tip: Watch the garlic carefully—it burns quickly and will taste bitter if overdone.

4. 4

   Combine sour cream, grated horseradish, remaining lemon juice, and a pinch of salt in a small bowl to make the horseradish cream. Adjust seasoning to taste and set aside.

   Tip: The pungent horseradish adds a welcome kick that balances the earthiness of the beetroot.

5. 5

   Pat the cleaned mussels dry with paper towels. In a large bowl, toss them with the reserved garlic-infused oil, fresh thyme sprigs, white wine, sea salt, and black pepper.

   Tip: Dry mussels will grill better and develop a nice char rather than steaming.

6. 6

   Spread the mussels directly on the hot grill grates in a single layer. Grill for 6-8 minutes, shaking the grill basket occasionally, until the shells open. Discard any that don't open.

   Tip: Listen for a gentle sizzle—that's how you know they're cooking properly.

7. 7

   Spread a generous spoonful of the beetroot purée onto each serving plate. Arrange the grilled mussels on top of the purée and drizzle with the horseradish cream.

   Tip: Warm plates create a better eating experience and keep the purée at the ideal temperature.

8. 8

   Top the mussels with the crispy garlic chips and garnish with fresh chopped dill. Serve immediately with crusty bread to soak up all the delicious juices and purée.

   Tip: The contrast between the crispy garlic, creamy purée, and tender mussels makes every bite memorable.