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00Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
Ingredients
2 pounds mussels
1 clove garlic, minced
4 shallots, minced
2 sprigs fresh thyme
3 tablespoons olive oil
2 tablespoons butter
2/3 cup dry white wine
1/3 cup water
1/4 cup minced celery
1/4 cup chopped carrot
5 tablespoons minced fresh parsley, plus more for garnish
1 bay leaf
1/2 teaspoon freshly ground black pepper
Pinch of cayenne paper
3/4 cup fresh cream
1 lemon, cut into quarters, for garnish
Instructions
Scrub and rinse the mussels well; remove the beards. If any shells are cracked, discard them. If shells are slightly open, tap them on the counter firmly; if they close, go ahead and use them, if they stay open, discard them.
Preheat a charcoal or gas grill to 425˚F.
Place a Dutch oven or deep cast-iron skillet over the hottest part of the grill and sauté the garlic, shallots, and thyme in the olive oil and butter until transparent, about 5 minutes. Do not let them brown. Add the wine, water, celery, carrots, parsley, bay leaf, black and cayenne peppers, and the mussels. Pour in the cream. Cover the pan and cook, shaking frequently, for about 4 minutes, until the shells open.
Remove from heat and serve the mussels and sauce immediately on a large platter, garnished with lemon and fresh parsley.
| Servings |
| 4 to 6 |
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
Ingredients2 pounds mussels
InstructionsScrub and rinse the mussels well; remove the beards. If any shells are cracked, discard them. If shells are slightly open, tap them on the counter firmly; if they close, go ahead and use them, if they stay open, discard them. Preheat a charcoal or gas grill to 425˚F. Place a Dutch oven or deep cast-iron skillet over the hottest part of the grill and sauté the garlic, shallots, and thyme in the olive oil and butter until transparent, about 5 minutes. Do not let them brown. Add the wine, water, celery, carrots, parsley, bay leaf, black and cayenne peppers, and the mussels. Pour in the cream. Cover the pan and cook, shaking frequently, for about 4 minutes, until the shells open. Remove from heat and serve the mussels and sauce immediately on a large platter, garnished with lemon and fresh parsley.
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