Food and Drink

Eating Well (Summer Grill Edition): Grilled mussels with spicy rosemary butter

Grilled mussels with spicy rosemary butter. - Sizzleworks
Grilled mussels with spicy rosemary butter.
— image credit: Sizzleworks

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:


  1. Be sure your grill is CLEAN;
  2. Preheat the grill to the required temperature;
  3. Bring food to room temperature before grilling;
  4. Cook with the lid CLOSED, unless otherwise specified;
  5. 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!




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