Grilled Mussels with Courgette
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in just thirty five minutes from start to finish. Fresh mussels are incredibly affordable and packed with protein and iron, making them a nutritious choice for weeknight dinners. The grilled courgettes add a lovely sweetness and char that perfectly complements the briny mussels, while garlic, thyme, and white wine create a simple but elegant sauce. It's the kind of meal that feels fancy enough for guests but requires minimal fuss in the kitchen. Serve it with crusty bread to soak up every last drop.
Ella x
Ingredients
- 1½ kgfresh mussels(cleaned and debearded)
- 3courgettes(cut into thin lengthwise ribbons)
- 100 gunsalted butter(divided)
- 150 mldry white wine
- 4garlic cloves(minced)
- 15 gfresh parsley(finely chopped)
- 2 sprigsfresh thyme
- 1lemon(zest and juice)
- 1shallot(finely minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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.
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