Best Barbecued Mussels Recipes
GRILLED MUSSELS WITH GARLIC BUTTER
Drizzle grilled mussels with a rich garlic butter sauce for a restaurant-quality seafood dish that comes together in next to no time. Serve this recipe for mussels with plenty of bread to sop up any excess sauce.
Provided by BHG Test Kitchen
Time 18m
Number Of Ingredients 6
Steps:
- Scrub mussels in shells under cold running water. If present, remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.
- For sauce, in a small saucepan melt butter over medium heat. Add garlic; cook for 1 minute. Add wine; bring just to a simmer. Remove from heat; stir in parsley.
- Tear off a 36x18-inch piece of heavy foil; fold foil in half to make an 18-inch square. Place the mussels in the center of the foil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mussels, leaving space for steam to build.
- Place foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until shells open. Transfer mussels (discard any that do not open) and any liquid to a serving bowl.
- Transfer the sauce to small bowls for dipping. Serve mussels with sauce and, if desired, bread. Makes 4 appetizer servings.
Nutrition Facts : Calories 191 kcal, Carbohydrate 3 g, Cholesterol 56 mg, Protein 7 g, SaturatedFat 10 g, Sodium 272 mg, Fat 16 g, UnsaturatedFat 0 g
GRILLED MUSSELS WITH CURRY BUTTER
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.
Provided by Diana S.
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high medium-heat and lightly oil grate.
- Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
- Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
- Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
- Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g
MUSSELS ON THE BARBECUE
This one comes from Rex Hunt Fishing Adventures and the segment of Chef Lain Hewitson. I told a friend about it and she asked me to write it down. I decided someone else might like me to share it too; so, here it comes.
Provided by Nelka
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the mussels very well and remove the beards.
- Take a generous bit of aluminum cooking foil, place the mussels in the middle.
- Add the onion, some parsley, black pepper to taste and the mashed garlic clove.
- Sprinkle with olive oil and a bit of wine; don't get carried away because the mussels will let out some juice too.
- Fold up the foil into a very tight packet ('tight' meaning 'well closed'); even wrap it up in a second foil sheet if you need to. NO moisture should be able to escape.
- Put in a lidded barbeque (Weber) in the direct heat of the coals (i.e. straight above them).
- Grill for 8 to 10 minutes, checking for readiness.
- Remove the mussels from the barbecue as soon as they open. Discard any that did not open.
- Serve with or without the shells with the juice on top.
Nutrition Facts : Calories 211.6, Fat 5.1, SaturatedFat 1, Cholesterol 63.6, Sodium 651.5, Carbohydrate 12.2, Fiber 0.6, Sugar 1.5, Protein 27.5
GRILLED MUSSELS
This is a nice way to serve mussels to your garlic loving guests. Prepare early and have them on the baking sheet ready to go. Then when your guests arrive.. just pop them into the broiler and serve with cocktails or serve as an appetizer.
Provided by luvmybge
Categories Mussels
Time 40m
Yield 60 mussels, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussels under cold water, trim off the beards.
- Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
- Steam until the shells open, about 5 minutes.
- Remove from the heat; discard any mussels that did not open.
- In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
- In a small saucepan, melt the remaining butter.
- In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
- Add the cheese and stir in the melted butter to moisten the crumbs.
- Preheat the broiler.
- Pull off half of each mussel shell.
- Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
- Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
- Serve hot.
Nutrition Facts : Calories 775.2, Fat 45.9, SaturatedFat 25.4, Cholesterol 176.2, Sodium 1451, Carbohydrate 44.4, Fiber 2.3, Sugar 3.1, Protein 39.8
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