Grilled Mussels with Corn and Charred Jalapeño Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a fantastic summer dish that comes together in under an hour. I love making grilled mussels because they're incredibly affordable and cook so quickly on the grill. The charred jalapeño butter adds this amazing smoky kick that pairs perfectly with sweet corn, and everything gets finished with bright lime and cilantro. Mussels are packed with selenium, which is wonderful for your immune system and thyroid health. This recipe feels fancy enough to impress guests but honestly, it's simple enough that you'll find yourself making it all summer long.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 3corn on the cob(husked)
- 4 tablespoonsunsalted butter(softened)
- 2jalapeño peppers(minced)
- 3garlic cloves(minced)
- 2 tablespoonsfresh lime juice
- 3 tablespoonsfresh cilantro(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 118 mlwhite wine
Detail level
Instructions
- 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
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
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
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
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
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.
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