Grilled Mussels with Sweet Potato and Charred Garlic Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.