Whole Head of Garlic Grilled Mussels<\/p>\n
Tender grilled mussels take center stage in this rich, satisfying dish, served with a buttery white wine-garlic sauce and plenty of crusty grilled bread to soak up every last drop of juice. Grilling gives mussels a particularly plump texture, and it\u2019s one of the easiest ways to cook them\u2014no large steaming pot required, and cleanup is a cinch. To boost the sauce\u2019s flavor, we use a whole head of garlic: first softened in the microwave to save time, then caramelized on the grill for natural sweetness and loads of umami. The result is a dish bursting with bold, comforting flavor.<\/p>\n
Special Equipment<\/p>\n
A grill basket<\/p>\n
Directions<\/p>\n
Prepare the grill: For medium indirect heat, preheat a gas grill (with 3+ burners) to medium-high for 15 minutes, then turn off one middle burner and reduce the remaining to medium (target 425\u00b0F). For charcoal grills, bank one chimney of lit, ashed-over briquettes to one side (follow manufacturer guidelines).<\/p>\n
Softened garlic: Slice 1\/2 inch off the top (pointed end) of the garlic head. Set it cut-side up in a microwave-safe bowl with a lid (or cover with a plate). Drizzle with olive oil, sprinkle with a pinch of salt and black pepper, cover, and microwave until soft (about 2 1\/2 minutes).<\/p>\n
Roast garlic: Carefully transfer the garlic to a large piece of aluminum foil. Pour any liquid from the bowl over it, wrap tightly, and roast over indirect heat until caramelized and cloves squeeze out easily (10\u201315 minutes). Open the foil to release steam and let cool slightly (5 minutes).<\/p>\n
Grill bread: Meanwhile, split the loaf lengthwise (like a bagel). Spread 2 tablespoons of butter on each half, season with salt and pepper, and grill buttered-side down on indirect heat until toasted and crispy (8\u201310 minutes). Cut into 8\u201310 pieces and transfer to a serving platter.<\/p>\n
Make the sauce: After roasting the garlic, melt 4 tablespoons of butter in a grill-safe saucepan over direct heat. Add the shallot and cook until softened (3\u20134 minutes). Squeeze the roasted garlic cloves into the foil juices, then add them to the pan with white wine, lemon juice, parsley, and tarragon. Simmer until hot (2\u20133 minutes). Remove from heat, add the remaining 4 tablespoons of butter, and whisk until emulsified. Set aside.<\/p>\n
Cook mussels: Place mussels in a grill basket in an even layer (avoid overlapping). Grill over direct heat until all have popped open (3\u20134 minutes). Use tongs to transfer to a shallow serving bowl, then pour the sauce over the top. Garnish with additional parsley and serve with the grilled bread.<\/p>\n
Cook\u2019s Note<\/p>\n
When selecting mussels for grilling, discard any that are cracked or fail to close tightly when tapped. If you notice any “beards” (hairs protruding from the shells), pull them off before cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"
Whole Head of Garlic Grilled Mussels Tender grilled mussels take center stage in this rich, satisfying dish, served with a buttery white wine-garlic sauce and plenty of crusty grilled bread to soak up every last drop of juice. Grilling gives mussels a particularly plump texture, and it\u2019s one of the easiest ways to cook them\u2014no […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-222","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\n