Grilled Mussels with White Wine Sauce

Name: Grilled Mussels with White Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 6 Tbsps butter or margarine, melted; 237 milliliters dry white wine; 79 milliliters coarsely chopped fresh parsley; 2 garlic cloves, minced; 0 teaspoons hot sauce; 118 milliliters fresh lemon juice, divided; 907 grams mussels; 1 teaspoons dried crushed red pepper; 0 teaspoons salt

Grilled Mussels with White Wine Sauce might be just the hor d'oeuvre you are searching for. One serving contains 155 calories, 7g of protein, and 10g of fat. This recipe serves 8. It is perfect for The Fourth Of July. A mixture of parsley, butter, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Remove beards on mussels, and scrub shells well with a brush. Discard open or cracked mussels. Set aside.

Ingredients you will need

Mussels

Pasta Shells

Combine 1/4 cup lemon juice and next 5 ingredients in a large bowl; set aside.

Ingredients you will need

Lemon Juice

Equipment you will use

Bowl

Sprinkle mussels with salt, black pepper, and 2 tablespoons lemon juice.

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Black Pepper

Lemon Juice

Mussels

Salt

Place mussels in a grill basket.

Ingredients you will need

Mussels

Equipment you will use

Grill

Grill, with lid closed, over high heat (400 to 50

Equipment you will use

Grill

about 10 minutes or until shells open. Discard any unopened mussels.

Ingredients you will need

Mussels

Pasta Shells

Add mussels to lemon mixture; toss well.

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Mussels

Lemon

Drizzle with remaining lemon juice, and sprinkle with parsley.

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Lemon Juice

Parsley

Serve immediately.

Equipment

Bowl

Grill

Ingredients

Servings:

0teaspoons

freshly ground black pepper 6Tbsps

butter or margarine, melted 237milliliters

dry white wine 79milliliters

coarsely chopped fresh parsley 2

garlic cloves, minced 0teaspoons

hot sauce 118milliliters

fresh lemon juice, divided 907grams

mussels 1teaspoons

dried crushed red pepper 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.