Fire-Roasted Mussels

This classic French preparation of mussels with white wine works beautifully on the grill. Be sure to serve it with crusty bread because everyone will want to sop up all the scrumptious sauce.

8 tablespoons (1 stick) unsalted butter

2 shallots, peeled and thinly sliced

4 cloves garlic, minced

4 sprigs of fresh thyme

1 cup dry white wine

2 pounds mussels, well rinsed

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.

Place a cast-iron Dutch oven in the center of the grill. Add the butter and melt with the lid closed, about 2 minutes. Add the shallots, garlic, and thyme. Sauté until softened, about 3 to 5 minutes. Add the wine and stir to combine.

Add the mussels, stir gently, and close the lid. Cook for 4 to 5 minutes, or until the mussels open.

Serve immediately.

Serves 6.

Cooking Tips: To prepare the mussels, first discard any with broken shells or any that are open. Rinse under cold water to remove any dirt or the “beard” near the hinge.

I find that a cast-iron Dutch oven works well for this dish because it can stand up to the heat of the grill. If you don’t have one, you can prepare this dish in an aluminum tray. Place the mussels in the tray, prepare the sauce indoors in a stock pot, and pour the sauce over the mussels. Then place the mussels on the grill to cook.