Grilled Mussels with Courgette

Instructions

1. 1

   Heat your grill to medium-high heat, about 200°C. Brush courgette ribbons lightly with olive oil and season with salt and pepper. Grill for 2-3 minutes per side until tender with light char marks, then set aside on a platter.

   Tip: Don't overcrowd the grill; work in batches if needed to ensure even cooking.

2. 2

   In a small saucepan, melt 50g butter over medium heat. Add minced shallot and garlic, sautéing for 1-2 minutes until fragrant and softened.

   Tip: Keep the heat moderate to avoid browning the garlic, which can turn bitter.

3. 3

   Pour in the white wine and fresh thyme sprigs, bringing to a simmer. Let reduce by half, about 3-4 minutes, concentrating the flavors.

   Tip: This reduction develops a deeper, more complex wine reduction.

4. 4

   Arrange mussels directly on the hot grill grates in a single layer. They'll begin to open within 3-5 minutes. Discard any that don't open.

   Tip: Mussels cook quickly; watch carefully to avoid overcooking them into a rubbery texture.

5. 5

   Once the wine has reduced, remove from heat and whisk in the remaining 50g cold butter until fully incorporated, creating a silky sauce. Stir in lemon zest, lemon juice, and fresh parsley.

   Tip: The cold butter emulsifies with the wine to create a luxurious sauce; avoid high heat during this step.

6. 6

   Transfer grilled mussels to a large serving bowl. Pour the warm butter-wine sauce over them and gently toss to combine.

   Tip: Work quickly so the mussels stay warm and continue to absorb the flavors.

7. 7

   Arrange grilled courgette ribbons around or beneath the mussels on serving plates. Spoon additional sauce over the top and garnish with extra fresh parsley and a pinch of sea salt.

   Tip: Serve immediately while everything is still warm for the best flavor and texture contrast.