Total Time:
14 min
10 min
4 min

4 to 6 servings

  • 2 pounds mussels, scrubbed and debearded
  • 4 cloves garlic, smashed and roughly chopped
  • 1 Roma tomato, roughly chopped
  • 1/2 small onion, chopped
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1 -ounce white wine
  • 2 tablespoons butter
  • Freshly cracked black pepper

Place mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill. Cook until mussels open. Serve immediately.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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    We love Giada! We served this at a dinner party for four, we each tasted one and threw the rest away.
    but, not filling. Bought 1 1/2 pounds mussels for me, for main course. Got tired of eating them, even before they were finished. Even with bread, not filling. Will use the leftovers tomorrow over pasta.
    The simplest and best tasting! Has definite Spanish flavors because of the cilantro. After your done with mussels..use the broth and add some olive olive to make yourself a quick pasta.
    I was amazed, it was quick and easy. Great for picknicks and camping, easy clean up. the sauce was okay, spanish flavors. with a few tweeks, they will be great. tip: if you put the lid on the grill, the mussels will open up faster.
    with out it, it takes double time.
    This recipe was foolproof. The results were excellent with hardly any effort at all. The 2nd time I prepared it, I used shallots instead of onion, basil instead of cilantro, and 2 ounces of wine and the variation was just as well received by guests. Don't forget to serve with crusty bread to soak up the wonderful broth!
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