Grilled Mussels with Potato and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for company. Grilled mussels with potato and herb butter comes together in just 45 minutes, and the whole thing costs far less than ordering takeout. Fresh mussels are packed with omega 3 fatty acids that are wonderful for heart health, plus they're naturally lean protein. What I love most is how simple it is to pull off: you just grill the mussels until they open, toss everything together with a silky herb butter, and dinner is done. The waxy potatoes stay creamy and absorb all those wonderful garlic and thyme flavors beautifully.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgwaxy potatoes(cut into 1-inch cubes)
- 6 tablespoonsbutter
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 teaspoonsfresh thyme
- 237 mldry white wine
- 2shallots(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Toss potato cubes with 2 tablespoons olive oil, salt, and pepper, then place on a grill-safe skillet or grill basket on the grill for 15-18 minutes, stirring occasionally until golden and tender.
Tip: Cut potatoes uniformly so they cook evenly without burning the exterior.
- 2
While potatoes cook, prepare the herb butter by combining softened butter, minced garlic, fresh parsley, thyme, and a pinch of salt in a small bowl, mixing until well incorporated.
Tip: Make the herb butter ahead of time and refrigerate for easier handling.
- 3
Pat the cleaned mussels dry with paper towels and arrange them on a grill-safe rack or directly on a clean grill grate, hinged side down.
Tip: Discard any mussels that don't close when tapped before grilling.
- 4
In a small saucepan on the grill's side burner or stovetop, sauté sliced shallots in 1 tablespoon olive oil for 2 minutes until fragrant, then add white wine and bring to a gentle simmer.
Tip: Keep the sauce warm and ready to pour over the mussels once they open.
- 5
Place mussels on the grill and close the lid. Grill for 5-7 minutes until the mussel shells begin to open. Discard any that don't open.
Tip: Open mussels will have a slight gap between shells; don't force them open or they'll be tough.
- 6
Once mussels have opened, top each one with a small dollop of herb butter and place them back on the grill for 1-2 minutes to melt the butter.
Tip: Work quickly so the butter melts evenly and the mussels don't overcook.
- 7
Transfer grilled potatoes to a serving platter and season with fresh lemon juice. Arrange the buttered mussels around the potatoes.
Tip: Serve immediately while everything is hot.
- 8
Pour the warm white wine and shallot reduction over and around the mussels and potatoes, garnish with additional fresh parsley and cracked black pepper, and serve with lemon wedges on the side.
Tip: The pan juices add incredible depth of flavor and moisture to every bite.
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