Grilled Mussels with Brussels Sprout Crisps and Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and prepare brussels sprout chips by tossing sliced sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on a grill-safe tray or skewers and set aside.

   Tip: Parboil brussels sprouts for 3 minutes if you prefer them softer before grilling.

2. 2

   Create garlic butter by melting 4 tablespoons butter in a small saucepan over medium heat, then add minced garlic and sauté for 1-2 minutes until fragrant but not brown. Stir in finely diced shallot and cook for another minute.

   Tip: Keep the heat moderate to prevent the butter from browning and the garlic from burning.

3. 3

   Add the white wine and fresh thyme sprigs to the garlic butter mixture, allowing it to simmer for 3-4 minutes until slightly reduced. Season with salt, pepper, and red pepper flakes to taste.

   Tip: The wine should reduce by about one-third for optimal flavor concentration.

4. 4

   Place brussels sprout chips on the grill and cook for 8-10 minutes, stirring occasionally, until they achieve golden-brown, crispy edges with some charred spots. Transfer to a serving plate and drizzle with remaining 1 tablespoon olive oil.

   Tip: Keep a close eye to prevent burning; grill racks can create hot spots.

5. 5

   Arrange cleaned mussels directly on the grill grates or in a grill basket, shell-side down. Grill for 5-7 minutes without moving them, allowing the shells to open from the heat.

   Tip: Discard any mussels that don't open after cooking as they may be unsafe to eat.

6. 6

   As mussels begin to open, carefully pour a spoonful of the warm garlic butter sauce into each mussel. Continue grilling for 2-3 more minutes until all mussels are fully opened.

   Tip: Work quickly so the mussels don't overcook and become rubbery.

7. 7

   Transfer grilled mussels to a large serving platter and pour any remaining garlic butter sauce over the top. Garnish with the crispy brussels sprout chips scattered throughout.

   Tip: Serve immediately while the mussels are still warm and the brussels sprouts maintain their crispness.

8. 8

   Finish with fresh lemon juice squeezed over the entire dish and serve with crusty bread to soak up the flavorful pan juices.

   Tip: Reserve a few whole sprouts ungrilled for textural contrast if desired.