Grilled Mussels with Corn and Charred Jalapeño Butter

Instructions

1. 1

   Prepare a charcoal or gas grill to medium-high heat. Mix softened butter with minced jalapeño, garlic, cilantro, lime juice, salt, and pepper in a small bowl to create the compound butter.

   Tip: Make the butter mixture while the grill heats to save time.

2. 2

   Brush corn on the cob lightly with olive oil and season with salt and pepper. Place on grill grates and rotate every 4-5 minutes until kernels are charred and tender, about 12-15 minutes total.

   Tip: Charring the corn adds depth and sweetness that pairs beautifully with the mussels.

3. 3

   While corn grills, place mussels directly on a large piece of heavy-duty foil with edges folded up like a shallow boat. Dollop half of the compound butter over mussels and pour white wine into the foil packet.

   Tip: Using foil prevents mussels from falling through grill grates.

4. 4

   Carefully place the foil packet on the grill over medium-high heat. Close the grill lid and cook for 8-10 minutes, until mussels have opened.

   Tip: Discard any mussels that don't open after cooking.

5. 5

   Distribute the grilled corn among four plates. Carefully transfer the mussels and cooking liquid to the plates, drizzling remaining compound butter over everything.

   Tip: Reserve a bit of the buttery cooking liquid to drizzle over the dish for extra flavor.

6. 6

   Garnish with fresh cilantro and extra lime wedges on the side. Serve immediately while everything is hot.

   Tip: Serve with crusty bread to soak up the delicious buttery liquid.