Grilled Mussels with Herbed Bread Crumbs
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 240
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 19
- Sodium
- 299
- Total: 20 min
- Cook: 20 min
Ingredients
1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and "pressed"
Kosher salt
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, "beards" removed
1 or 2 lemons, halved
Directions
- I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels.
- Preheat the grill or grill pan to medium.
- Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to "melt" into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside.
- When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately.