Grilled Mussels with Broccoli

Instructions

1. 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. 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. 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. 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. 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. 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.