Mussels with Lemon, Garlic, Herbs & Butter

Mussels with Lemon, Garlic, Herbs & Butter

Blue Jean Chef

Serves: 2

Ingredients

  • 2 lbs. mussels
  • 2 tsp. white wine or champagne vinegar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. lemon zest
  • 2 – 4 cloves garlic, minced
  • 1 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh dill
  • 1/4 cup butter, melted
  • 1/4 tsp. salt
  • Lots of freshly ground black pepper

Preparation

Preheat your outdoor BBQ grill for at least 10 minutes. The grill is hot enough when you can only hold your hand one inch above the grill grates for 2 to 3 seconds before you have to pull it away. Place your Technique® BBQ basket on the grill for a couple of minutes to preheat.

While the BBQ is preheating, clean the mussels by scrubbing them with a brush under running water. Pull off the beards (the whiskery hairs protruding from the shell). Discard any mussels that are broken or open and won't close their shells when tapped. Combine all the remaining ingredients in a bowl and set aside.

Add the mussels, still wet from washing, into the BBQ Basket and place the basket on the grill. Close the lid of the grill and cook the mussels for 4 minutes, or until most of the mussels have opened their shells. Do not toss the mussels during the cooking process — you'll want to save as many of the juices from the mussels as possible. Discard any mussels whose shells did not open or are cracked and broken.

As soon as the mussels come off the grill, transfer them into a large bowl and toss with the lemon and butter mixture. Toss well and serve immediately. Serves 2 as a main course or 4 as an appetizer.

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