Grilled Mussels with Green Bean and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer recipes because it comes together in under an hour and tastes like you spent all day cooking. Fresh mussels are incredibly affordable, making this an elegant meal that won't break the bank. The garlic butter sauce is where the magic happens, creating something restaurant quality in your own kitchen. Mussels are packed with protein and B12, so you're getting serious nutrition alongside pure deliciousness. The crisp green beans add a lovely texture contrast while soaking up all those buttery, garlicky flavors. Trust me, once you master this grilled version, you'll be making it again and again.
Ella x
Ingredients
- 1 kgfresh mussels(debearded and cleaned)
- ½ kgfresh green beans(trimmed)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine(dry)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsolive oil
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. If using charcoal, arrange coals for direct heat cooking.
Tip: Clean grill grates thoroughly with a wire brush to prevent sticking.
- 2
Toss the trimmed green beans with 1 tablespoon of olive oil, salt, and pepper. Spread them on a grill-safe tray or create a foil packet with perforations.
Tip: Green beans cook faster when arranged in a single layer for even heat exposure.
- 3
Place the green bean tray on the grill and cook for 12-15 minutes, stirring occasionally, until they develop light char marks and are tender-crisp. Remove and set aside.
Tip: Listen for a gentle sizzle; if beans aren't making any sound, increase heat slightly.
- 4
In a small saucepan off the grill, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Tip: Burnt garlic becomes bitter, so watch carefully and stir frequently.
- 5
Stir in the white wine, lemon juice, parsley, red pepper flakes, and remaining 2 tablespoons of butter. Simmer for 3-4 minutes to blend flavors. Season with salt and pepper.
Tip: The sauce will have a slightly reduced, glossy appearance when ready.
- 6
Pat the cleaned mussels dry with paper towels. Brush the remaining 1 tablespoon of olive oil onto the grill grates.
Tip: Dry mussels are less likely to stick to the grill.
- 7
Place mussels directly on the grill with the shell cup side down. Grill for 4-6 minutes until the shells pop open, indicating they're cooked through. Discard any that don't open.
Tip: Don't move the mussels around; let them sit undisturbed for the best results.
- 8
Transfer the grilled mussels to a large serving bowl. Add the grilled green beans and pour the warm garlic butter sauce over everything. Toss gently to coat.
Tip: Work quickly to combine while the mussels and sauce are still hot.
- 9
Divide between serving bowls and garnish with extra fresh parsley. Serve immediately with lemon wedges on the side.
Tip: Serve with crusty bread to soak up the delicious sauce.
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