Name: Whole Head of Garlic Grilled Mussels
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 head garlic; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 loaf Italian bread; 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature; 1 shallot, minced; 3/4 cup white wine; Juice of 1 lemon; 1/2 cup fresh flat-leaf parsley, finely chopped, plus more for garnish; 1 teaspoon dried tarragon; 2 pounds mussels, cleaned and picked through (see Cook’s Note)

Directions

Watch how to make this recipe.

Special equipment:

a grill basket

Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium (you want the temperature to be around 425 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
Slice about 1/2 inch off the top (pointed end) of the garlic head. Place the head cut-side up in a microwave-safe bowl with a tight-fitting lid (or you can cover the bowl with a microwave-safe plate). Drizzle the garlic with the olive oil and sprinkle with a pinch of salt and a few grinds of black pepper. Cover the bowl and microwave until the garlic feels soft when the sides are squeezed, about 2 1/2 minutes.
Carefully remove the garlic from the bowl (the bowl will be very hot) and place it in a large piece of foil. Pour any liquid from the bowl over the garlic then tightly wrap the foil around the garlic. Roast the garlic over indirect heat on the grill until slightly caramelized on top and the cloves are easily squeezed out of the papery husks, 10 to 15 minutes. Open the foil to release steam and let the garlic cool slightly, about 5 minutes.
Meanwhile, split the loaf of bread in half lengthwise (like you’d cut a bagel) and spread 2 tablespoons of butter on each half. Season with a pinch of salt and a few grinds of black pepper. Place the bread, buttered-side down, on the indirect heat part of the grill and cook until toasted and crispy, 8 to 10 minutes. Remove from the grill, cut into 8 to 10 pieces and transfer to a serving platter.
After roasting the garlic, add 4 tablespoons of the butter to a small, grill-safe saucepan and melt over the direct heat side of the grill. Add the shallot and cook until softened, 3 to 4 minutes. Once the garlic is cool enough to handle, squeeze all the roasted garlic into any remaining roasting juices in the foil. Add the roasted garlic, wine, lemon juice, parsley and tarragon to the pan and simmer, whisking occasionally, until hot, 2 to 3 minutes. Remove from the heat and add the remaining 4 tablespoons of butter, whisking constantly until emulsified. Set the sauce aside.
Place the mussels in a grill basket so they are in an even layer without overlapping. Grill over direct heat until all of them have popped open, 3 to 4 minutes. Use tongs to transfer them to a shallow serving bowl and pour the white wine sauce over top. Garnish with more parsley and serve with the bread.

Cook’s Note

When picking through the mussels before grilling be sure to throw away any that are cracked or don’t close tightly when tapped. If you see any hairs protruding from the mussel shells (also known as beards), pull them off before cooking.