Grilled Rosemary Mussels with Rosemary-Malt Vinegar Dipping Sauce

3-4 lb mussels, cleaned
1 large onion, sliced
3 springs rosemary, leaves only
sea salt
freshly ground black pepper
canola oil

dipping sauce:
1/4 cup butter
1/4 cup malt vinegar
1 spring rosemary, leaves only

Prepare grill according to manufacturers instructions. Toss the mussels, onion, rosemary, salt and pepper together. Drizzle with canola oil, toss again. Pour into grill pan. Place on grill. Cover and grill 5-10 minutes or until the mussels are all opened.

Meanwhile, in a small pot, place the butter, vinegar and rosemary. Melt over low heat. Whisk together. Serve with hot mussels.

My thoughts:

The picture above is from my iPhone. Not bad, huh? My camera battery died just as the mussels were done so I had to improvise! I didn’t have time to charge my battery, it was dinner time!

I have made mussels many times but never on the grill. I was doing some canning (fruit pickles!) and was running out of burners and the house was hot so I thought I’d try them out on the grill. I had just bought this mesh grill roasting pan (similar to this one) at an end-of-season sale (is it really the end of summer already? I plan on celebrating summer until the actual end, in September) and it seemed perfect for the mussels. You could grill them directly on the grill grate but I have to say, it is easier to get them off of the grill when they are in a basket.

The final product is awesome. Smoky, rich and full of the sea.

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