Grilled Mussels with Brussels Sprout Crisps and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for company. Fresh mussels are incredibly affordable and cook in minutes, so you can have an elegant meal on the table in under an hour. I love pairing them with crispy roasted brussels sprouts, which are packed with vitamin C and fiber, and a silky garlic butter sauce that brings everything together beautifully. The combination of tender mussels, crunchy sprouts, and that savory garlic butter is absolutely irresistible, and honestly, it's so simple to prepare that you might find yourself making it regularly.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ½ kgbrussels sprouts(thinly sliced into chips)
- 6 tablespoonsbutter
- 5garlic cloves(minced)
- 237 mldry white wine
- 1shallot(finely diced)
- 4 sprigsfresh thyme
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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