Grilled Mussels with Plantain and Cilantro-Lime Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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.