Grilled Mussels with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in under thirty minutes and tastes like you spent hours in the kitchen. Fresh mussels are incredibly affordable, so it's a luxurious meal that won't break the bank. I love pairing them with peppery watercress, which is packed with vitamins and minerals that boost your immune system. The combination of garlic, thyme, and a splash of white wine creates this beautiful briny sauce that you'll want to soak up with crusty bread. It's the kind of dish that feels fancy enough for guests but simple enough for a weeknight dinner.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 946 mlfresh watercress(packed)
- 6 tablespoonsextra virgin olive oil
- 2lemon(juiced and zested)
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(finely chopped)
- 1shallot(finely diced)
- 237 mldry white wine
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to high heat, about 450°F. While it heats, rinse the mussels under cold water and remove any beards by pulling them toward the hinge of the shell.
Tip: Discard any mussels with broken shells or those that don't close when tapped lightly.
- 2
In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon zest, thyme, diced shallot, and red pepper flakes. Season with a pinch of salt and pepper.
Tip: Prepare this garlic-herb oil ahead of time to save time during cooking.
- 3
Pat the mussels dry with paper towels and place them directly on the grill grates. Drizzle with the garlic-herb oil and close the grill lid.
Tip: Position mussels so they're stable on the grill—they should sit relatively flat in their shells.
- 4
Grill for 5-7 minutes, until the mussel shells open. Discard any that remain closed after cooking, as they may not be safe to eat.
Tip: Listen for the sizzle—you'll know they're cooking when you hear it. Don't wander far from the grill!
- 5
Transfer the open mussels to a large platter. Drizzle the pan juices from the grill (if any) over them, then sprinkle with fresh lemon juice and chopped parsley.
Tip: If liquid accumulates on the grill, carefully pour it into a bowl to drizzle over the mussels afterward.
- 6
In a separate bowl, toss the fresh watercress with the remaining 3 tablespoons of olive oil, half of the lemon juice, salt, and pepper until lightly coated.
Tip: Don't dress the watercress too far in advance—it wilts quickly.
- 7
Arrange the dressed watercress on a serving platter or individual plates, then carefully nestle the grilled mussels among the greens.
Tip: The warm mussels will slightly soften the watercress when plated together, adding a nice textural contrast.
- 8
Serve immediately while the mussels are still warm, with extra lemon wedges on the side for those who prefer additional brightness.
Tip: These are best enjoyed immediately after cooking while the flavors are at their peak.
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