Garlic and Butter Grilled Mussels

I love making this dish, either as part of the meal or as an appetizer – It’s easy, and it’s cheap to make. If you don’t have a grill – baking them in your oven is good too.

Go ahead, impress your seafood-loving friends.


Frozen New Zealand Mussels

  • One box frozen New Zealand Greenshell Mussels (the Asian supermarket sell it for about $5.99/box, see packaging above)
  • Half a Stick of Butter
  • Half a bulb of Garlic
  • Shallots/Onions

Special Equipment:

  • Cuisinart food chopper (optional – if you dont have it, chop away with your trusty knife!)


Let your stick of butter get to room temperature.

Chop garlic and shallots to smithereens with your chopper, or knife. the smaller, the better.

Blend them together! (Shortcut: chop garlic and shallots in food processor, add butter. no need to wait for it to get to room temp!)

Line up the beautiful bivalves on top of the grill on medium heat (i use a propane grill). No need to defrost the mussels, just put them on top. The ice will melt off in the first 2-3 mins on the grill, just tip the excess water over.

Spoon a bit of your butter mixture on top of the mussels. (i thought the basting brush would work – I WAS WRONG! lol) Close the grill if it has a cover, if not, that’s okay. (what can you do anyway?) Check mussels every 10 mins.

The mussels are halfway done when the natural juices of the mussels and the butter start bubbling. When at this point, you are about 10 mins away from happiness!  They are cooked when some parts of the shell have a bit of burned butter.

Baking in Oven:

  • Preheat oven to 350F
  • Line up mussels on baking tray.
  • Spoon butter mixture on top.
  • Bake at 350F for about 10-15 mins. Ovens differ in temperature, so check at 10 minute mark, and keep for longer until you see some golden brown garlic specks on the mussels.
  • Enjoy!
2 Responses to “Garlic and Butter Grilled Mussels”
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  1. […] it with Garlic Butter Grilled Mussels or  Chinese Style Ribs and White Rice. Share this:Like this:LikeBe the first to like this. […]

  2. […] Add butter and garlic. (In this photo, I added butter/garlic/shall0t mix, leftover from the mussels I made in a previous post) […]

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