08-23-2008, 01:13 PM
You have it exactly right. Put one of those aluminum trays on the grill, add the liquid, add the mussels and close the lid on the grill.
Edit: Time is 15-30 minutes, depending on how well your grill heats.
Your idea of wine, garlic and butter for the liquid is the ticket. Add a little lemon too, and some thyme if you have it, and float some thin slices of lemon in the sauce to make it look nice. You probably won't need any, or much, salt at all.
If you don't intend to cover the aluminum tray, add a little more liquid because some of it will evaporate. And speaking of that, if you were to toss some vegetables, say some chunks of squash, pepper and onions, in some oil and vinegar and herbs, and grill those vegetables at the same time as the mussels, then they would pick up the perfume of the wine and garlic and they would be delicious.
Don't forget the pepper, and get a couple of loaves of good crusty bread to sop up the sauce.
I'll be right over.
Edit: Time is 15-30 minutes, depending on how well your grill heats.
Your idea of wine, garlic and butter for the liquid is the ticket. Add a little lemon too, and some thyme if you have it, and float some thin slices of lemon in the sauce to make it look nice. You probably won't need any, or much, salt at all.
If you don't intend to cover the aluminum tray, add a little more liquid because some of it will evaporate. And speaking of that, if you were to toss some vegetables, say some chunks of squash, pepper and onions, in some oil and vinegar and herbs, and grill those vegetables at the same time as the mussels, then they would pick up the perfume of the wine and garlic and they would be delicious.
Don't forget the pepper, and get a couple of loaves of good crusty bread to sop up the sauce.
I'll be right over.