Grilled Mussels with Sweet Potato and Charred Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in under an hour and tastes absolutely restaurant quality. Sweet potatoes are packed with vitamin A and pair beautifully with briny mussels, while the charred garlic butter brings everything together with rich, smoky depth. What I love most is the simplicity of it all: you're basically grilling everything on one surface, which means minimal cleanup and maximum flavor. The sweet potatoes get wonderfully caramelized, the mussels open up perfectly over the heat, and that butter becomes liquid gold. It's fancy enough to impress guests but honestly so straightforward that you'll find yourself making it again and again.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgsweet potatoes(cut into wedges)
- 6 tbspunsalted butter
- 5garlic cloves(minced)
- 3 tbspfresh parsley(finely chopped)
- 1 tbspfresh thyme(leaves only)
- 1lemon(zest and juice)
- 3 tbspolive oil
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the sweet potato wedges dry with paper towels and toss with 2 tablespoons of olive oil, salt, and pepper. Place them on the grill in a single layer.
Tip: Arrange wedges perpendicular to grill grates to prevent them from falling through.
- 2
Grill the sweet potatoes for 12-15 minutes, turning halfway through, until they achieve golden char marks and are tender when pierced with a fork. Transfer to a warm plate.
Tip: If potatoes are cooking too quickly on the outside, move them to a cooler section of the grill.
- 3
While potatoes finish cooking, prepare the garlic butter by melting 6 tablespoons of butter in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
Tip: Watch the garlic carefully to prevent burning, which would create a bitter flavor.
- 4
Remove the butter from heat and stir in fresh parsley, thyme, lemon zest, and red pepper flakes. Season with a pinch of salt and set aside.
Tip: The residual heat will gently infuse the herbs into the butter.
- 5
Increase grill heat to high. Brush the cleaned mussels lightly with the remaining 1 tablespoon of olive oil and arrange them directly on the grill grates in a single layer.
Tip: Place mussels hinge-side down so they open naturally as they cook.
- 6
Grill the mussels for 4-6 minutes until they open completely. Discard any mussels that do not open after 8 minutes of cooking.
Tip: Listen for a gentle sizzling sound and watch for the shells to part slightly.
- 7
Pour the white wine over the opened mussels and allow it to simmer for 30 seconds. Drizzle the prepared garlic butter generously over all the mussels.
Tip: The wine will create a light pan sauce that complements the briny mussels beautifully.
- 8
Arrange the grilled mussels and sweet potato wedges on a serving platter. Squeeze fresh lemon juice over everything and garnish with additional fresh parsley if desired. Serve immediately while the garlic butter is still warm.
Tip: Serve with crusty bread to soak up the flavorful butter and wine reduction.
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