Grilled Mussels with Tomato
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
There's something magical about grilling mussels that makes you feel like you're cooking at a fancy seaside restaurant, except you're doing it right at home in just 35 minutes. Fresh mussels are incredibly affordable and come together beautifully with juicy cherry tomatoes, garlic, and a splash of white wine. What I love most is that mussels are packed with lean protein and vitamin B12, so you're getting something truly nourishing without the fuss. The best part? This dish requires minimal prep work and practically cooks itself on the grill while you relax with a glass of wine.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- ¾ kgcherry tomatoes(halved)
- 4garlic cloves(minced)
- 15fresh basil leaves(torn)
- 4 tablespoonsextra virgin olive oil
- 118 mldry white wine
- 1lemon(zested and juiced)
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 8 slicescrusty bread(for serving)
Detail level
Instructions
- 1
Preheat your grill to high heat and lightly oil the grates. Pat the cleaned mussels dry with paper towels to help them grill better.
Tip: Dry mussels will develop better char and caramelization on the grill.
- 2
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, then add the halved cherry tomatoes and red pepper flakes.
Tip: Don't let the garlic brown or it will become bitter.
- 3
Cook the tomatoes for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices. Add the white wine and lemon juice, then simmer for 2-3 minutes more. Season with salt and pepper, then remove from heat and stir in most of the fresh basil.
Tip: Save a few basil leaves for garnishing the finished dish.
- 4
Place the mussels directly on the hot grill grates in a single layer. Grill for 3-4 minutes per side until the shells open and the meat is cooked through. Discard any mussels that don't open.
Tip: Listen for a sizzle when the mussels hit the grill—this indicates proper heat.
- 5
Transfer the grilled mussels to a large serving platter and drizzle with the remaining 2 tablespoons of olive oil and the lemon zest.
Tip: Work quickly so the mussels stay warm while plating.
- 6
Spoon the warm tomato compote generously over the grilled mussels, scatter the reserved basil leaves on top, and serve immediately with crusty bread for soaking up the delicious sauce.
Tip: Serve immediately while everything is hot for the best flavor and texture.
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