Ingredients:

  • 2 lbs Fresh Mussels, live, scrubbed, and debearded
  • 1 tbsp High-smoke point oil
  • 0.5 cup Unsalted European butter
  • 4 cloves Garlic, microplaned
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 0.25 cup Fresh Italian parsley, finely chopped
  • 1 Lemon, cut into wedges
  • 1 tsp Red chili flakes

Instructions:

  1. Inspect each mussel. Discard any that remain open after tapping. Remove the 'beard' by pulling firmly toward the hinge.
  2. In a small metal pot or cast iron skillet on the edge of the grill, melt the butter. Add microplaned garlic, 0.25 tsp pepper, and 1 tsp chili flakes. Cook for 2 minutes until the garlic is fragrant and bubbling slightly, but not browned.
  3. Toss the cleaned mussels with 1 tbsp of high smoke point oil in a bowl. Place them directly onto the hot grill grates in a single layer. Close the lid for 2 to 3 minutes to trap the heat and encourage them to open.
  4. Open the lid and check the shells. Once they have popped open, use your tongs to transfer them quickly into a large, clean metal bowl. Work fast so they don't overcook on the residual heat of the grate. Pour the warm garlic butter mixture over the mussels in the bowl. Add the 0.25 cup chopped parsley and 0.5 tsp sea salt. Toss vigorously so the butter gets inside every single shell. Squeeze half a lemon over the top just before serving to brighten the whole dish.