Here is a super-easy recipe that makes a perfect appetizer for company. Just combine the sauce ingredients in a bowl, grill the mussels then add them to the sauce. Toss it all together and serve.
|Grilled Mussels with White Wine Sauce |
Source: Coastal Living, July 2003
Rating: 9 out of 10
2 pounds mussels
1/2 cup fresh lemon juice, divided
6 Tbsp. butter or margarine, melted
1 cup drinking-quality dry white wine
1/4 tsp. hot sauce
1/2 tsp. dried crushed red pepper
2 garlic cloves, minced
1/8 tsp. sea salt
1/8 tsp. freshly ground black pepper
1/3 cup coarsely chopped fresh parsley
Remove beards on mussels; scrub shells well with a stiff brush. Discard open or cracked mussels. Set aside.
Combine 1/4 cup lemon juice, melted butter, wine, hot sauce, red pepper and garlic; set aside.
Sprinkle mussels with salt, black pepper and 2 Tbsp. lemon juice. Place mussels in a grill basket (I put the mussels in a baking pan). Grill, with lid closed, over high heat (400F – 500F) about 10 minutes or until shells open. Discard any unopened mussels. Add mussels to lemon mixture; toss well. Drizzle with remaining lemon juice, and sprinkle with parsley. Serve immediately.