After conquering the lobster, mussels didn't seem like a big deal to me. They always look effortlessly elegant on a big white plate. Slap on a piece of toast and people pay upwards of $20 for them as an appetizer.
As most people are sadly breaking out their grills for the last time this summer, I thought I'd share this no muss no fuss recipe with the bros out there. Mussels only need a few ingredients and clean up is a breeze if you cook them on the grill outside (no fishy smell in the kitchen!) The hardest part is cleaning them but from there is smooth sailing.
Grilled Mussels with a Lemon Parsley Sauce:
3 pound of mussels ( I bought two bundles)
1 clove of garlic
1/4 cup chopped parsley (about 1 full cup of parsley)
1/2 cup of olive oil
1. Heat the grill to medium-high
2. Rinse the mussels in COLD water (warm water begins the cooking process)
3. Almost every mussel will have a little string of seaweed hanging from the side. To clean the mussels, pull yank that seaweed hard in the opposite direction. Don't stress out too much if it breaks or you can't get it.
4. After you clean the mussels, go ahead and prepare the sauce. In a food processor or blender, mix the garlic, olive oil and parsley
5. Put a layer of aluminum foil on the grill
6. In a single layer, lay out the mussels and the four halves of lemons
Note: if you are working on a smaller grill, it is okay to to do it in batches; just make sure that you are organize in how you are laying them out so you can time accurately
7. Grill for about 5 minutes until shells are open
8. Place in a large bowl or platter and pour the olive oil mix on top
9. Squeeze the lemon and serve
Option: While you are doing your prep, prepare a box of linguine (I chose artichoke pasta) and toss the mussels into the pasta