Grilled Mussels with Turnip and Garlic Butter

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Add the diced turnips and cook for 8-10 minutes, stirring occasionally until they develop golden edges and become tender. Season with salt and pepper, then remove and set aside.

   Tip: The turnips should caramelize slightly for a sweet, nutty flavour that complements the briny mussels.

2. 2

   In a small bowl, combine 4 tablespoons softened butter with the minced garlic, fresh parsley, thyme, lemon zest, salt and pepper. Mix until evenly distributed to create a compound butter.

   Tip: Prepare this butter mixture while the turnips cook to save time during final assembly.

3. 3

   Pat the cleaned mussels dry with paper towels. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.

   Tip: Dry mussels will grill better and develop a nice char without excessive moisture.

4. 4

   Place mussels directly on the hot grill grates, shell-side down. Grill for 3-4 minutes until shells begin to open slightly.

   Tip: Listen for a slight hiss and watch for the shells to crack open—this indicates they're nearly ready.

5. 5

   Flip the mussels carefully using tongs. Add a small spoonful of the garlic herb butter to each open mussel, then add the sliced shallots on top.

   Tip: Work quickly to distribute the butter while the mussels are still hot so it melts into the meat.

6. 6

   Grill for an additional 2-3 minutes until the mussel meat is fully cooked and opaque. Discard any mussels that don't open.

   Tip: Mussels cook quickly—avoid overcooking or they'll become rubbery.

7. 7

   Transfer the grilled mussels to a serving platter. Distribute the caramelized turnips among the mussels, drizzle with fresh lemon juice, and garnish with additional parsley.

   Tip: Present the mussels while still warm to maximize the aromatic garlic butter experience.