Recipe courtesy Food Network Magazine
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Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.
Photograph by Kang Kim
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By tasteslikechicken
Wheaton, IL
on October 22, 2011
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This is an awesome recipe! Easy and very tasty! The broth is wonderful and is good with a nice crusty bread! I've made this at least 5 times over the past couple of months.
By Sarrita
Hilllboro Beach
on August 29, 2011
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Easy, delish & the best part, minimal clean up. Highly recommended, especially for those without too much experience cooking mussels..
By bmah761569_11620500
Fredericksburg, VA
on August 01, 2011
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Looks like my kind of recipe! However, a few questions: reviewer "Di Di" talks about adding "a bit more wine the next time." Does the recipe mention wine? I assume the packet is totally sealed, leaving room for expansion, of course. I am thinking I'd like to make four smaller packets for ease of serving. Has anyone done this? Kathy
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