- News & Features
- Eastside Style
- Food & Drink
- About Us
Connect with Us
Eating Well (Summer Grill Edition): Grilled mussels with spicy rosemary butter
This month, Sizzleworks owner, kitchen guru and all-around mensch Carol Dearth has given The Eastside Scene a slew of recipes that will help you up your grill game this summer. We'll post a new one each Friday for the rest of July. Here's the first, for some truly mouth-watering (seriously, look at that photo up there) mussels:
It’s too hot to cook indoors! Let’s move to the patio and enjoy some great Northwest favorites, flavorful and fast.
Before you begin, a few rules to follow:
- Be sure your grill is CLEAN;
- Preheat the grill to the required temperature;
- Bring food to room temperature before grilling;
- Cook with the lid CLOSED, unless otherwise specified;
- Transfer grilled food to clean platters to prevent cross-contamination.
Okay, now to begin with...
Spicy Rosemary Butter
What you’ll need:
- 8 tablespoons (1 stick) butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tsp fresh rosemary, coarsely chopped red pepper flakes, to taste
- 2 teaspoons Frank’s Red Hot Sauce finishing salt, to taste
Melt butter; add remaining ingredients. Serve hot in a small ramekin or shallow bowl.
Now that we have the butter ready, it's time for the main event:
Grilled Mussels with Spicy Rosemary Butter
What you’ll need:
- 2 pounds mussels, scrubbed and cleaned, debearded if necessary
- lemon juice
- freshly minced parsley
- Garlic toast
Preheat grill to high heat (450°F to 475°F). Arrange mussels on a grill tray, place over heat. Cover and grill 3 to 5 minutes, until shells open, about 6-8 minutes. Discard any unopened shells. Squeeze lemon over, sprinkle with parsley and serve immediately with spicy rosemary butter and garlic toast.
Serves 8 as appetizer portion or 4 as main course.
Next week: Citrus salmon!