June 4, 2017
Yes — you can toss fresh mussels, right in their shells, directly on the grill! It’s a fast and easy way to cook them, perfect for a crowd gathered on the patio, or as a light starter to a grilled feast. Melt some butter with a clove or two of garlic in a small saucepan (set it on a cool side of the grill, if you like) and drizzle over the cooked mussels, which will take on a slightly smoky, charred flavour that tastes like summer and the great outdoors. A Co-op Gold d'Or Pure Artisan Baguette is always a good idea when there’s garlic butter to mop up — if you like, cut one in half lengthwise, brush with garlic butter and grill cut-side-down for a minute or two, until toasted. Grilled mussels can make a meal — or for a casual spread you can nibble with friends, add some cheese or charcuterie. As always, a Canada 150 Berry Cake makes dessert easy!
Grilled Mussels with Garlic, Butter & Lemon
Cook as many mussels as you like at a time, spreading them out on your hot grill — grilling lemons alongside makes them softer and juicier, and you can melt as much butter, spiked with a garlic clove, as you deem appropriate for the occasion.
1 lb fresh mussels, scrubbed
lemon wedges or halves
canola oil, for cooking
1/4 cup butter
1 garlic clove, peeled
fresh parsley, for garnish
While you preheat your grill to medium-high, rinse your mussels, discarding any that are already open. Cut the lemons in thick wedges or in half crosswise and brush the cut sides with oil.
Scatter the mussels directly on the grill along with the lemons, placed cut-side down. Close the lid of the grill and cook for 5 minutes.
Meanwhile, heat the butter and garlic clove in a small saucepan or in a bowl in the microwave until the butter melts.
Remove the mussels from the grill – they should all be open; discard any that don’t. Transfer to a bowl and drizzle with the garlicky butter; toss to coat. Transfer to shallow bowls, scatter with parsley and serve with crusty bread and grilled lemon.
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Written & Developed by Chef Liana