Grilled Mussels with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
You're going to love this recipe because it's incredibly quick and easy to pull off. Fresh mussels with a bright cucumber salsa comes together in just 32 minutes, making it perfect for weeknight dinners or impressing guests without spending hours in the kitchen. The cucumber is wonderfully refreshing and packed with hydration and antioxidants, which balances beautifully against the tender, briny mussels. Best of all, mussels are affordable and sustainable, so you get restaurant quality food without breaking the bank. The cilantro and jalapeño add just enough kick to make every bite interesting.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 1 largecucumber(seeded and finely diced)
- 1 mediumred onion(minced)
- 2lime(juiced)
- 237 mlfresh cilantro(finely chopped)
- 1jalapeño(minced, seeds removed)
- 3 tablespoonsolive oil(divided)
- 2 clovesgarlic(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlwhite wine(dry)
Detail level
Instructions
- 1
Prepare the cucumber salsa by combining diced cucumber, red onion, cilantro, jalapeño, lime juice, and 1 tablespoon of olive oil in a small bowl. Season with salt and pepper, then set aside for at least 10 minutes to allow flavors to meld.
Tip: Prepare the salsa ahead of time so flavors can develop while you cook the mussels.
- 2
Pat the cleaned mussels dry with paper towels and place them in a large bowl. Drizzle with 1.5 tablespoons of olive oil, add minced garlic, salt, and pepper, then toss gently to coat evenly.
Tip: Make sure mussels are completely clean and any open ones that don't close when tapped should be discarded.
- 3
Preheat your grill to medium-high heat (about 400°F) and oil the grates well to prevent sticking.
Tip: Use a folded paper towel with oil on a grill brush for even coverage of the grates.
- 4
Arrange mussels on the grill in a single layer, flat-shell side down. Cover and grill for 4-5 minutes until the shells begin to open.
Tip: Listen for a gentle sizzle; if it's too aggressive, move mussels to a cooler area of the grill.
- 5
Carefully open the top shell of each mussel with tongs or a small knife, being careful not to lose the flavorful liquid inside. Discard any mussels that haven't opened.
Tip: Use a heat-resistant glove to protect your hand when handling the hot shells.
- 6
Return the opened mussels to the grill, nestled shell-side down. Drizzle each with a small amount of white wine and remaining olive oil, then top with a spoonful of cucumber salsa.
Tip: Work quickly so the mussels don't dry out; you're just heating them through, not cooking further.
- 7
Grill for an additional 2-3 minutes until the mussels are heated through and the edges of the meat begin to curl slightly.
Tip: The meat should still be tender and juicy; overcooking will make them tough and rubbery.
- 8
Transfer grilled mussels to a serving platter, ensuring each one has some cucumber salsa. Serve immediately while still warm, with any extra salsa on the side for additional topping.
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