Grilled Mussels with Herbed Bread Crumbs

  • Yield : 8 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 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


Step 1

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.

Step 2

Preheat the grill or grill pan to medium.

Step 3

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.

Step 4

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.

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