Grilled Mussels with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour and feels restaurant quality. Fresh mussels are incredibly affordable and packed with lean protein and iron, making them a nutritious choice for any meal. The grilled pak choi adds a wonderful charred flavor that complements the garlic and ginger infused broth beautifully. What I love most is how simple the technique is: you just need a hot grill and good timing. The combination of white wine, butter, and fresh lemon juice creates a luxurious sauce that tastes far more complicated than it actually is. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 4 headspak choi(halved lengthwise)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 237 mldry white wine
- 3 tablespoonsunsalted butter
- 3 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 1 tablespoonlow-sodium soy sauce
- ¼ teaspoonred pepper flakes
- 59 mlfresh cilantro(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to high heat and lightly oil the grates to prevent sticking. Allow the grill to reach approximately 450°F.
Tip: If using a charcoal grill, arrange coals for direct high heat. For gas grills, ensure all burners are on high.
- 2
Pat the mussels dry with paper towels and toss them with 1 tablespoon of olive oil, salt, and pepper. Arrange them directly on the hot grill grates in a single layer.
Tip: Dry mussels will char better and won't steam as much on the grill.
- 3
Grill the mussels for 4-5 minutes, moving them occasionally with tongs. They should open as they cook. Discard any that don't open within this timeframe.
Tip: Listen for a slight sizzle and watch for the shells to open slightly as an indicator they're nearly done.
- 4
While the mussels grill, toss the pak choi halves with 1 tablespoon of olive oil, salt, and pepper. Place them cut-side down on the grill alongside the mussels for the final 3-4 minutes of cooking until lightly charred and tender.
Tip: Position pak choi cut-side down to develop a nice caramelized surface.
- 5
Transfer the grilled mussels and pak choi to a serving platter. In a small saucepan over medium heat, melt the butter with the remaining 1 tablespoon of olive oil.
Tip: Keep the grill warm in case you need to return items for more cooking.
- 6
Add the minced garlic and grated ginger to the butter, sautéing for about 1 minute until fragrant. Pour in the white wine and allow it to reduce by half, approximately 3-4 minutes.
Tip: Stir occasionally to prevent the garlic from burning and to release all the aromatic flavors.
- 7
Finish the sauce by whisking in the lemon juice, soy sauce, and red pepper flakes. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: The sauce should be balanced between acidity from the lemon and umami from the soy sauce.
- 8
Pour the hot garlic-ginger sauce over the grilled mussels and pak choi, then garnish generously with fresh cilantro before serving immediately.
Tip: Serve with crusty bread to soak up the delicious sauce at the bottom of the dish.
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