Grilled Mussels with Tomato

Instructions

1. 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. 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. 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. 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. 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. 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.