Grilled Mussels with Plantain and Cilantro-Lime Butter
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 something from a fancy restaurant. Fresh mussels are incredibly affordable and packed with lean protein, plus they cook so quickly on the grill. I love pairing them with crispy plantains and a bright cilantro lime butter that brings everything together beautifully. The flavors are bold and tropical, but nothing about the technique is intimidating. Once you've cleaned your mussels and prepped the plantains, you're really just minutes away from an impressive meal that will have your guests thinking you spent all day in the kitchen.
Ella x
Ingredients
- 2 poundsfresh mussels(cleaned and debearded)
- 2green plantains(peeled and cut into 1/4-inch lengthwise planks)
- 6 tablespoonsunsalted butter(softened)
- 237 mlfresh cilantro(finely chopped)
- 2lime(zest and juice)
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 237 mlwhite wine(dry)
Detail level
Instructions
- 1
Prepare a grill for medium-high heat and lightly oil the grates. Pat the mussels dry with paper towels to ensure proper grilling.
Tip: Dry mussels will develop better char and stay on the grill without sticking.
- 2
Toss plantain planks with 2 tablespoons of olive oil, salt, and pepper. Place them on the grill and cook for 4-5 minutes per side until golden and tender, then transfer to a serving platter.
Tip: Watch plantains carefully as they can burn quickly; rotate them for even cooking.
- 3
Combine softened butter, minced garlic, chopped cilantro, lime zest, and lime juice in a small bowl. Mix until smooth and set aside.
Tip: Make the herb butter while the plantains grill for efficiency.
- 4
Brush the mussels lightly with the remaining olive oil and season with salt and red pepper flakes. Arrange them on the grill in a single layer, hinge-side down.
Tip: Place mussels hinge-side down so they open away from the heat source.
- 5
Grill the mussels for 3-4 minutes until the shells begin to open slightly. Pour the white wine evenly over them and continue cooking for another 2-3 minutes until they fully open.
Tip: Discard any mussels that don't open after cooking, as they may not be fresh.
- 6
Transfer opened mussels to the platter with plantains. Top each mussel with a generous dollop of cilantro-lime butter, allowing it to melt into the meat.
Tip: Work quickly so the butter melts while the mussels are still hot.
- 7
Drizzle any remaining pan juices and melted butter over the entire platter. Garnish with additional fresh cilantro and lime wedges before serving.
Tip: The pan juices add depth of flavor and help distribute the herb butter throughout the dish.
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