Grilled Mussels with Pea and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to make when I want something that feels fancy but comes together in just half an hour. Fresh mussels are incredibly affordable and cook so quickly on the grill, making them perfect for a weeknight dinner or casual entertaining. The sweet peas mixed with garlicky butter create this wonderful sauce that's both light and indulgent, while the peas add protein and fiber to keep you satisfied. A splash of white wine and fresh lemon juice brighten everything up, and honestly, there's nothing quite like soaking up that buttery goodness with crusty bread. It's simple, elegant, and absolutely delicious.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 355 mlfresh peas(shelled or frozen)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 118 mldry white wine
- 2 tablespoonsfresh lemon juice
- 59 mlfresh parsley(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 1crusty bread(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the cleaned mussels dry with paper towels to help them grill better.
Tip: Mussels should be tightly closed before cooking; discard any that remain open.
- 2
In a small saucepan, melt butter over medium heat and add minced garlic, cooking for about 1 minute until fragrant but not browned.
Tip: Don't let the garlic burn as it will turn bitter.
- 3
Add the fresh peas to the garlic butter and cook for 2-3 minutes until they brighten in color, then remove from heat and set aside.
Tip: If using frozen peas, thaw them first for even cooking.
- 4
Place mussels directly on the grill grates in a single layer. Close the lid and grill for 4-5 minutes.
Tip: Listen for sizzling; this indicates the mussels are cooking properly.
- 5
Open the grill and check if the mussels have started to open. Shake the grill grate gently to redistribute any that haven't opened yet, then close again for another 2-3 minutes.
Tip: Mussels that don't open after cooking should be discarded.
- 6
Pour the wine and lemon juice into the pea-garlic butter mixture and stir to combine, heating gently if needed.
Tip: The acidity from the lemon brightens the entire dish.
- 7
Transfer the opened mussels to a large serving bowl, discarding any that didn't open. Pour the warm pea and garlic butter sauce over the mussels.
Tip: Work quickly so the mussels don't cool down.
- 8
Toss gently to coat, then season with sea salt, black pepper, and red pepper flakes to taste. Garnish with fresh chopped parsley and serve immediately with crusty bread.
Tip: The bread is perfect for soaking up the delicious buttery sauce.
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