GRILLED MUSSELS WITH PARSLEY AND SHALLOT
Time in the Kitchen: 15 minutes
Servings: 4
2 pounds fresh mussels
1 small shallot, finely chopped
1 tablespoon olive oil or melted butter
¼ cup parsley, finely chopped
This is a great way to cook mussels outdoors. You can serve this dish on a platter with toothpicks, or toss the mussels in a bowl as a seafood
salad.
Heat grill to medium.
Clean the mussels in cold water and pull the beards off. The beard looks like threads hanging outside of the shell.
The mussels can be put directly on the grill, but it's easier to put them in a grilling basket or on foil so they don't fall through the grates. Cook the
mussels with the grill lid on for 6-8 minutes until they open. Discard any shells that haven't opened.
Combine the shallot, olive oil/butter and parsley.
Shuck the mussels out of their shells and toss with the parsley dressing. Serve warm or chilled.
Macronutrient Profile (perserving)
Quick & Easy Tip:
When a recipe calls for chopped herbs and you're in a hurry, use kitchen shears to cut fresh herbs into pieces instead of mincing the herbs with a
knife.