It’s that time of year again. The mosquitoes are bitin’, the air is almost too thick to breathe, and your day is probably filled with driving camp carpools or working in a somewhat climate-controlled office. If you’re lucky, you’re baking at the pool, but even sitting poolside can sap your energy in this weather. It’s ridiculous to turn on an oven and heat up your house. It’s grill time.
This recipe is embarrassingly easy. I actually felt a bit guilty asking my husband to light the grill because it took longer to get the coals hot than it took me to assemble and cook this dish. This is a year-round option, too, as these mussels cook fine in a 400-degree oven or even in the coals of a campfire. So tell the neighbors to bring over cold beer and a salad, and you’ll provide the entree.
Grilled Mussels with Curry Butter Inspired by Saveur Magazine Serves 4
3 Tbsp. butter, softened
1 tsp. curry powder
Salt
2 lbs. mussels, cleaned and de-bearded (Frozen mussels also work fine.)
1 large shallot, thinly sliced
2 limes, 1 sliced in 8 thin rounds, 1 cut into 4 wedges
½ cup fresh cilantro, chopped
• Prepare your grill for medium-high heat and lightly oil the grate.
• In a small bowl, mix the softened butter, curry powder and salt. Set aside.
• Divide the mussels evenly into 4 portions on 4 large pieces of heavy-duty foil. Divide the butter mixture and shallots evenly among the mussels. Then top each serving with 2 lime slices.
• Tightly close the foil packets and place them on the grill over direct heat for 5 to 7 minutes, until the mussels have opened. Remove the packets from the heat. Discard any mussels that stay closed.
• Transfer the mussels to small bowls and garnish with the cilantro and a lime wedge.
This article appears in July 2013.