Grilled Mussels with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to make because it comes together in under an hour and impresses everyone at the table. Grilled mussels with beetroot might sound fancy, but it's actually quite straightforward to prepare. The earthiness of roasted beetroot pairs beautifully with briny mussels, while fresh horseradish and dill add unexpected zing. Beetroot is packed with natural nitrates that support heart health, making this not just delicious but genuinely good for you. Best of all, mussels are affordable and cook so quickly that you'll have dinner ready faster than you'd expect from something this elegant.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 3 mediumfresh beetroot(roasted and peeled)
- 6garlic cloves(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 237 mlsour cream
- 2 tablespoonsfresh horseradish(grated)
- 237 mldry white wine
- 3 sprigsfresh thyme
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh dill(chopped, for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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