Featured Recipe
Grilled Mussels Salsa Verde Twist
By Kate
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Mussels cooked on the grill until just open. Herb sauce loaded with basil, chives, fresh coriander and flat-leaf parsley. Garlic chopped fine. Oil binds herbs. Quick grill—3 to 7 minutes. Toss mussels in sauce while hot. Optional rustic bread grilled alongside. Salt and pepper for seasoning. Slightly altered quantities for balance. Replaced canola oil with olive oil and parsley with mint for fresh burst. Added lemon zest to sauce for brightness. Smoking mussels on the barbecue adds charred flavor. Open shells discard those that stay shut. Serve immediately—warm, herby, smoky shellfish. Perfect for fast seafood main. Simple ingredients, punchy result.
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Prep:
15 min
Cook:
7 min
Total:
22 min
Serves:
4 servings
seafood
grilling
healthy recipes
quick meals
Introduction
Herbs chopped rough. Garlic sharp, pungent. Citrus zest brightening the oil mix. Mussels fresh, scrubbed clean, set on hot grill, loud sizzle, shells snap open. A few stay shut—toss those. Bread waits on the rack, gets grill marks, crunchy edges. Herb sauce burns a little from heat but fragrance stays strong. Mint swaps parsley this time. Olive oil warmer, richer than canola. Lemon zest cuts the richness. Cook faster, from 3 minutes to nearly 7 depending on grill heat and shell size. Toss once done. Hot shellfish meets cool herbs and oils. Burst flavors without fuss. Minimal steps, max punch. Serve quick or shells close up again.
Ingredients
Salsa verde
- 28 g (3/4 cup) fresh basil leaves
- 28 g (3/4 cup) fresh chives
- 28 g (3/4 cup) fresh coriander leaves
- 28 g (3/4 cup) fresh mint leaves
- 1 clove garlic, minced finely
- 45 ml (3 tbsp) olive oil
- Zest of 1 lemon
- Salt and freshly ground pepper to taste
- 1.3 kg (2.9 lb) fresh mussels, cleaned thoroughly
- 5 slices rustic country bread, optional, for grilling
Mussels
About the ingredients
Using fresh herbs is crucial—basil, chives, coriander, and mint all add layers. Mint stands in for parsley, lending a brighter, more floral note. Olive oil works better here than neutral canola oil, brings smoothness and deeper fruitiness to salsa verde. Lemon zest wakes the whole mixture, avoiding dull herbal paste. Mussels roughly 1.3 kg to cover 4 people—more generous than standard to match heartier sauce. Rustic country bread optional but recommended for texture contrast. Keep garlic finely minced so it blends without overpowering. Season salsa verde right before tossing to avoid herb wilt or bitterness from salt.
Method
Prepare grill
- Set barbecue to high heat. Oil grates well to avoid sticking.
- In a small food processor or mortar and pestle, roughly chop basil, chives, coriander, and mint with garlic until finely minced. Season with salt and pepper. Stir in olive oil and lemon zest thoroughly. Transfer to a large mixing bowl.
- Place mussels directly on the hot grill. Close lid. Cook 4 to 7 minutes, until shells pop open. Discard mussels still closed after cooking.
- Immediately toss hot mussels with salsa verde until fully coated. Serve at once with grilled rustic bread slices if desired. The bread can be grilled during last few minutes of mussel cooking, turning once.
- Optional: A squeeze of fresh lemon over the plated dish before serving for extra zing.
Make salsa verde
Grill mussels
Combine and serve
Technique Tips
Grill prep essential—hot, oiled grate stops mussels from sticking and breaking shells. Salsa herb chopping can be coarse or fine but avoid blending into puree; texture matters. Combine oil and herbs last to control sauce consistency. Put mussels directly on grill, close lid to steam inside shells and speed cooking. Watch closely; from first pop to 7 minutes max, longer means rubbery shellfish. Toss quickly in salsa while shells still hot so sauce clings. Bread goes on either at start or once mussels near done. Serve immediately for best taste; sitting causes mussels to tighten and release moisture, diluting flavor.
Chef's Notes
- 💡 Fresh herbs essential. Don't skip basil, chives, coriander, mint. They balance nicely. Mint brightens flavors. Garlic should be finely minced. It should blend. Avoid overpowering the sauce. Olive oil, richer than canola. It brings smoothness. Lemon zest cuts richness. Use right before tossing. Control seasoning.
- 💡 Watch mussels on the grill. High heat, oil the grates. Avoid sticking. Shells pop open quickly. Discard closed ones. Too long, they become rubbery. Timing matters. Grill for 4 to 7 minutes. Turn bread during the last minutes. Crunchy edges add texture. Serve right away for best flavor.
- 💡 Combine oil and herbs last. Helps maintain sauce consistency. Avoid turning herb mixture to paste. Texture is key here. Toss hot mussels with sauce immediately. It clings better. Heat combines flavors. If sitting, mussels tighten up. Moisture loss impacts taste. Serve quickly, great flavor.
- 💡 Grilling bread optional. But recommended for more texture. It contrasts with soft mussels. Use rustic country bread. Slice for best results. Can start earlier or finish with mussels. Watch grill marks, flavor develops. Use lemon juice on dish for brightness. Quick squeeze elevates the dish.
- 💡 Detail matters, don't forget prep. Oil grates to prevent sticking. Salsa herbs should be rough chopped. Garlic remains finely minced for a good blend. Ingredients should complement each other. Balance with seasoning. Watch cooking method, steam inside shells. Important for a juicy end product.
Kitchen Wisdom
What to do if mussels are closed after grilling?
Discard any mussels that stay closed. They're not safe. Did not cook through. Important for food safety. Always check before eating. This step protects health. Don't risk it with closed shells.
How to store leftovers from grilled mussels?
Best to eat fresh. But if storing, keep in fridge. In a sealed container. Can last up to 2 days. Reheat carefully, avoid overcooking. Watch texture, can change. Use in pasta or salads if needed.
What if I don't have fresh herbs on hand?
Try dried but expect flavor change. Fresh gives intensity that dried lacks. Or mix available herbs. Balance flavor with lemon zest. Experiment with what you have. Use caution with strong flavors.
How long can I grill mussels?
Grill mussels for 4 to 7 minutes. Depends on size and heat. Too long makes tough. Watch for shells opening. Perfect timing ensures juicy mussels. Close lid to create steam. Check often for readiness.
