Grilled Mussels with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Grilled mussels with edamame is a beautiful combination of briny seafood and nutty beans that makes you feel fancy without the fuss. The edamame adds wonderful plant based protein and fiber, so you're getting real nutrition alongside pure indulgence. What I love most is how simple it actually is: just fresh mussels tossed with aromatic garlic, white wine, and herbs, then served alongside buttery edamame. It's elegant enough for company but easy enough for a casual Tuesday night.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 473 mledamame(shelled)
- 4 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(leaves only)
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Brush the grates with oil to prevent sticking.
Tip: A clean grill prevents mussels from sticking and creates better char marks.
- 2
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then pour in the white wine and bring to a simmer.
Tip: This wine reduction will be the flavor base for your mussels.
- 3
Add the edamame to the simmering wine sauce and cook for 4-5 minutes until tender. Season with salt and pepper, then remove from heat and stir in remaining 2 tablespoons of butter, fresh parsley, and thyme.
- 4
Pat the cleaned mussels dry with paper towels and toss lightly with olive oil, salt, and black pepper.
Tip: Drying the mussels ensures they grill properly without excess moisture.
- 5
Arrange the mussels flat-side down on the hot grill grates. Grill for 3-4 minutes without moving them until the shells begin to open and char slightly.
Tip: Listen for a sizzle when placing mussels on the grill - this indicates proper heat contact.
- 6
Using tongs, carefully flip the mussels and grill for another 2-3 minutes on the curved side. Discard any mussels that do not open completely.
- 7
Transfer the grilled mussels to a large serving platter. Pour the warm edamame and wine reduction over the mussels and sprinkle with red pepper flakes.
- 8
Squeeze fresh lemon juice over the dish and serve immediately while the mussels are still hot and steaming.
Tip: The acidity of lemon brightens all the flavors and prevents the dish from tasting too rich.
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