Grilled Mussels with Celery

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the cleaned mussels dry with paper towels and toss them with 1 tablespoon of olive oil, salt, and pepper.

   Tip: Dry mussels will open more evenly on the grill and won't steam as much.

2. 2

   In a small saucepan over medium heat, melt butter and sauté the minced garlic until fragrant, about 1 minute. Add the white wine, lemon juice, thyme, and red pepper flakes if using. Let simmer for 3-4 minutes.

   Tip: This butter sauce can be made while the grill heats up to save time.

3. 3

   Place the celery pieces on the grill grates and cook for 6-8 minutes, turning occasionally until they develop light char marks and become tender. Transfer to a serving bowl.

   Tip: Grilling brings out the natural sweetness in celery and adds a subtle smoky flavor.

4. 4

   Arrange the mussels directly on the grill grates with the flat side up. Grill for 5-7 minutes until they begin to open naturally.

   Tip: Listen for a sizzle when mussels hit the grill—this indicates proper heat.

5. 5

   Once mussels start opening, remove them from the grill and discard any that don't open. Arrange opened mussels in the serving bowl with the charred celery.

   Tip: Work quickly to prevent overcooking, which makes mussels tough and rubbery.

6. 6

   Pour the warm garlic-wine butter sauce over the mussels and celery, then sprinkle with fresh chopped parsley and a drizzle of extra virgin olive oil.

   Tip: The residual heat from the grill will keep the sauce warm and coat everything beautifully.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately in bowls with crusty bread to soak up the sauce.

   Tip: Have warm bread ready at the table to capture every drop of the delicious buttery sauce.