Grilled Mussels with Bell Pepper and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes like you've been cooking all day. Fresh mussels are incredibly affordable, usually cheaper than most seafood, and they're packed with protein and B12 which is great for energy. The garlic butter combined with sweet roasted peppers creates this amazing savory sauce that's hard to resist, and honestly, grilling them gives you restaurant quality results right in your own backyard. It's the kind of dish that feels fancy enough to impress guests but simple enough that even beginners can nail it.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 2red bell pepper(sliced into strips)
- 1yellow bell pepper(sliced into strips)
- 6 clovesgarlic(minced)
- 4 tablespoonsbutter
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and allow it to reach proper temperature, about 5 minutes.
Tip: Ensure grill grates are clean and lightly oiled to prevent sticking.
- 2
Toss the sliced bell peppers with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a grill-safe skewer or grill basket.
Tip: Metal skewers should be soaked in water for 30 minutes before use if using wood.
- 3
Place bell peppers on the grill and cook for 4-5 minutes, stirring occasionally, until they develop light char marks and become tender-crisp.
Tip: Don't let them go completely soft; they should maintain some texture.
- 4
While peppers cook, prepare a small grill-safe bowl with butter and minced garlic, warming it gently at the edge of the grill.
Tip: You can also do this step indoors before grilling.
- 5
Arrange mussels directly on the grill grates, shell-side down, and grill for 3-4 minutes until they begin to open.
Tip: Any mussels that don't open after cooking should be discarded.
- 6
Once peppers are done, transfer them to the butter-garlic mixture in the bowl and toss gently.
Tip: Keep the bowl at the edge of the grill to maintain warmth.
- 7
Add the white wine and red pepper flakes to the pan with the peppers and garlic butter, stirring well.
Tip: The wine adds acidity and depth to balance the richness of the butter.
- 8
Transfer grilled mussels to a large serving bowl, pour the warm pepper and garlic butter sauce over them, then finish with fresh parsley and lemon juice.
Tip: Serve immediately while everything is hot for best flavor.
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