Grilled Mussels with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a fantastic weeknight dinner that comes together in just 45 minutes. Fresh mussels are such a great protein choice because they're packed with lean nutrition and omega 3 fatty acids that are wonderful for your heart. The best part? This dish is incredibly budget friendly since mussels are affordable and you probably have most of these pantry staples on hand already. I love how the garlic and white wine create this amazing broth that coats the tender broccoli florets, and everything gets that beautiful char on the grill. Trust me, once you try this, you'll be making it all the time.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 946 mlbroccoli florets(cut into bite-sized pieces)
- 4 tablespoonsbutter
- 6garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the mussels dry with paper towels and arrange them on a large piece of aluminum foil, cup-side down. Drizzle with olive oil and season with salt and pepper.
Tip: Dry mussels will develop better char marks on the grill.
- 2
Toss the broccoli florets in a separate foil packet with 1 tablespoon of butter, minced garlic, red pepper flakes, salt, and pepper. Create a sealed foil pouch to prevent the broccoli from drying out.
Tip: Sealing the broccoli in foil allows it to steam-roast while the mussels grill.
- 3
Place both foil packets on the grill grates. Close the grill lid and cook for 12-15 minutes, until the mussels begin to open and the broccoli is tender-crisp.
Tip: Discard any mussels that fail to open after cooking.
- 4
While the mussels and broccoli grill, melt the remaining 3 tablespoons of butter in a small saucepan over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Tip: Be careful not to brown the garlic or it will become bitter.
- 5
Pour the white wine into the garlic butter and simmer for 3-4 minutes, allowing some of the alcohol to reduce. Add fresh lemon juice and stir to combine.
Tip: The wine reduction adds depth of flavor to the sauce.
- 6
Carefully open the foil packets on the grill, then transfer the mussels and broccoli to a serving platter. Pour the warm garlic-wine butter sauce over everything and garnish with fresh chopped parsley.
Tip: Serve immediately while the mussels and sauce are still hot.
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