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| Adapted
from "License to Grill" by Chris Schlesinger and John Willoughby. Yield: 4 servings |
Wine
Suggestion Westport Brut Cuvée "2000", Westport, Massachusetts  |
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4 dozen mussels, washed well and debearded 1 1/2 cups unsalted butter 3/4 cup white wine 3/4 cup fresh lemon juice 2 1/2 Tablespoons garlic, minced 2 1/2 teaspoons pepper flakes 1 cup fresh parsley, roughly chopped 4 large slices bread, about 2 inches thick Salt and freshly cracked black pepper to taste Build a hot fire on one side of your grill. In a shallow baking pan large enough to hold all the mussels in a single layer and sturdy enough to withstand the heat of a low fire, put the butter, wine, lemon juice, garlic, pepper flakes and parsley and place it on the grill over the side that has no fire. As the butter melts, swirl the mixture around a few times to combine the ingredients. Place the mussels on high-heat side of the grill and cook until they open, 8 to 10 minutes, depending on the heat of the fire. As the mussels open, place them in the pan with the wine-butter mixture. At the same time, place the bread around the edge of the fire and toast lightly, about 2 minutes per side. Sprinkle the mussels with salt and pepper to taste and serve in shallow bowls, accompanied by the toast and some of the wine-butter mixture. |
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