Grilled Mussels with Cabbage

Instructions

1. 1

   Preheat your grill to medium-high heat for 10 minutes. While heating, toss the sliced cabbage with 1 tablespoon of olive oil, salt, and pepper in a large bowl.

   Tip: Prepping the cabbage while the grill heats saves time and ensures even seasoning.

2. 2

   Place cabbage slices directly on the grill grates, working in batches if needed. Grill for 3-4 minutes per side until lightly charred and tender. Transfer to a serving platter.

   Tip: Don't move the cabbage around too much; let it develop color before flipping for best flavor.

3. 3

   In a small saucepan over medium heat, melt 4 tablespoons of butter with the minced garlic and sliced shallots. Cook for 2 minutes until fragrant, then add the white wine and thyme sprigs. Simmer for 3 minutes.

   Tip: Keep the wine mixture warm on a side burner so it's ready when the mussels finish cooking.

4. 4

   Oil the grill grates well and arrange mussels directly on the grill in a single layer. Cover the grill and cook for 5-7 minutes, until mussel shells open. Discard any that don't open.

   Tip: Listen for a gentle sizzle; high direct heat will help the mussels open quickly.

5. 5

   Remove opened mussels from the grill with tongs and arrange them over the charred cabbage on the serving platter.

   Tip: Work quickly to keep the mussels warm and prevent them from drying out.

6. 6

   Finish the butter sauce by whisking in the remaining 2 tablespoons of butter, fresh lemon juice, and red pepper flakes. Remove the thyme sprigs.

   Tip: Adding cold butter at the end creates a silky, emulsified sauce.

7. 7

   Drizzle the warm lemon-garlic butter sauce generously over the mussels and grilled cabbage. Taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Reserve any pan drippings from the mussels and stir them into the butter sauce for extra depth.