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Grill-Roasted Mussels with White Wine & Shallots

Source of Recipe


From "Mastering Grilling" by Rick Rodgers






List of Ingredients



• 2 shallots
  
• 1 clove garlic
  
• 1/2 bunch fresh flat-leaf (Italian) parsley
  
• 2 pounds natural or farm-raised mussels
  
• 2 Tbsp extra-virgin olive oil
  
• 1 cup full-bodied dry white wine, such as Sauvignon Blanc
  
• 1/4 tsp freshly ground pepper
  
• 3 Tbsp unsalted butter, cut into thin slices
  
• Toasted French bread for serving (optional)
  






Instructions



1. Chop shallots, garlic, and parsley. Clean the mussels by pulling off beards and scrubbing shells with a sturdy brush under running water. If they are natural, not farm-raised mussels, they should be soaked for 30 to 60 minutes in a solution of 2 tablespoons salt to 8 cups cold water to encourage them to expel sand and grit. Repeat if a lot of grit collects in the bowl. Discard any mussels whose shells are cracked or that fail to close to the touch.
   
   
2. About 20 minutes before you start cooking, preheat grill for direct grilling over high heat.
   
   
3. In a 12-inch cast-iron frying pan, heat olive oil on stovetop over medium heat. Add shallots and garlic and cook, stirring often, until shallots soften and garlic is fragrant, about 2 minutes. Add wine and pepper and bring to a boil over high heat. Carefully add mussels to frying pan.
   
   
4. Place frying pan on very hot grill and cook, covered, by stirring mussels occasionally with tongs, until the shells open, about 5 minutes.
   
   
5. Transfer mussels to warmed bowls, discarding any mussels that failed to open, and leaving cooking liquid in pan. Add parsley and butter to liquid and whisk continuously until butter melts and sauce starts to thicken and come together. Spoon sauce over mussels and serve right away with toasted bread.
   
   Makes 2 main-course servings,
   or 4 first-course servings.